Prime Collar is the neck/shoulder area of a pig behind its head, technically up to the third vertebra in its backbone.
The cut is usually boned, rolled and cut into two joints, or minced, or sold as chops.
But, it can also be sold as a whole, and with bone-in. It may or may not be sold rindless.
A whole one will weigh about 6 pounds (2.75 kg), and is good for braising or simmering.
The lower end of the collar area is called “end of collar.” It will weigh about 2 1/4 pounds (1 kg.) It is cheaper.
Cooking Tips
Some recommend soaking any part of the collar in water first overnight or for several hours first. Then, you drain it, discard the water, and braise in fresh water, or use in casseroles or stews.
Language Notes
Sometimes called “prime collar bacon.”