Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Collar along with all the trcipes employing Collar presented on this site, with 29 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Collar recipes added to this site.

These recipes, all contain Collar as a major wild food ingredient.

The collar usually refers to a cut of pork taken from the neck of the animal (it corresponds to the 'spare rib roast' in the image shown here. Indeed, the collar is used for a number of different cuts such as spare ribs, chops, boneless steaks, diced pork and mince. The common feature of all the meat is that it's slightly fatty and therefore doesn't dry out when cooked for a long time. The cost of collar cuts is relatively low compared with other pork cuts and is particularly good for long, gentle cooking, such as in casseroles and stews.

Collaring is also a method of cooking, where a boned piece of meat (typically a breast or shoulder) is boned and rolled tightly before being gently skewed in stock and/or wine with herbs or spices. Often the meat is drained and pressed before slicing and serving.