Cured Pork Collars & Specialty Cuts
Discover artisanal cured pork collars and specialty butcher cuts at Applecross Farm. Sourced from pasture-raised Cheshire pork, these artisan cuts, including our Herb Cured Ibérico Pork Collar, are dry-cured with herbs and spices for exceptional marbling and tenderness. Ideal for pan-roasting, charcuterie boards, or elevated home cooking.
Artisanal Curing Techniques & Premium Marbling
The pork collar (coppa) is celebrated by butchers and chefs for its rich intramuscular fat and intense flavour. At Applecross Farm, we hand-rub our specialty cuts with natural herbs and sea salt, allowing the meat to age gently.
The result is a succulent, highly marbled cut that performs equally well cooked low-and-slow, pan-seared in thick chops, or sliced thinly for sharing platters.
Serving & Cooking Recommendations
Pan Searing: Cook pork collar steaks over medium heat to render the marbled fat and achieve a golden crust.
Charcuterie & Tapas: Slice thinly and serve at room temperature alongside artisan cheeses, pickles, and farm-pressed apple juice.
Frequently Asked Questions
Q: How are specialty cuts packaged for delivery?
A: Vacuum-sealed and shipped in eco-friendly insulated boxes with ice packs to guarantee chilled delivery across the UK.