What Makes Pork Neck Particularly Tasty?

The neck of the pig is also known as the comb, neck, or heart roast. It is located on the front extension of the loin strand and extends to the fourth or fifth rib. The neck of the pig is heavily overgrown with fat. Due to the fat content of between 10 and 15 percent, it can be prepared particularly aromatic and juicy.

The pork neck is offered both with and without bones. On the bone, it is made into chops that can be marinated in oil, onions, and spices, then grilled or fried.

Boneless pork neck is processed into steaks and fried in a pan. Marinated neck steaks, on the other hand, are among the classics when grilling. However, the pork neck that has been removed from the bone can also be roasted whole, e.g. B. as a pork roll or salt roast. The neck is also available chopped up into slices or pork goulash.

Cured and lightly smoked pork neck is also known as Kasseler. However, the meat specialty is also cut from other parts such as the rib, shoulder, or belly of the pig. Kasseler is a classic meat side dish for hearty cabbage dishes such as kale or sauerkraut.