Pork - Collar Butt-(Approx 1.6kg) - Otway Pork

Name: Pork - Collar Butt-(Approx 1.6kg) - Otway Pork
Brand: My store
Price: 36.70 AUD
Availability: InStock

$36.70

$18.35kg

Otway Pork Collar Butt is a highly marbled, boneless cut from the hog's neck and upper shoulder. Known as the "king of low and slow," it yields incredibly tender results when smoked, slow-cooked, or roasted. It is the perfect cut for pulled pork, tacos, curries, and ragù.

Otway Pork is a premium, 100% Australian free-range farm located in the Otway region of Victoria, known for raising pigs without the use of artificial growth hormones and high standards of animal welfare.

The collar butt (often referred to as pork neck or scotch fillet) features extensive marbling rather than hard surface fat. This deep marbling bastes the meat from the inside out, preventing it from drying out during long cooks. It is available boneless and individually vacuum-packed for freshness.

Pulled Pork: Smoke it low and slow (around 120°C) for 6 to 8 hours until it reaches an internal temperature of 95°C (or probes "like butter"). Rest, shred, and pile it onto buns.

Collar Steaks: Slice the boneless collar into 2cm steaks, season simply, and sear on a hot grill or pan for about 6 minutes on one side and 2 minutes on the other. The marbling keeps the steaks incredibly juicy.

Char Siu (Chinese BBQ): Marinate the collar in a sweet and savoury mixture (soy sauce, five-spice, hoisin, and Chinese cooking wine) and roast or grill it. The fat caramelizes beautifully to create authentic BBQ edges.

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Product weights & final invoice supplied upon delivery