Neck with rind
from the Austrian straw pig
Ready for shipping. Delivery time: 1 working day
The neck is a heavily marbled cut of straw pig. Sliced or roasted, it is one of the most popular cuts. Our straw pigs have a rather high fat content - which makes the meat juicy and aromatic. The shank is ideal for pulled pork, as an alternative to Boston butt.
A neck is something really delicious! Tender meat, a wonderful flavour of its own and a really golden-brown crispy crust! Yes, it makes your mouth water, doesn't it?
With us you will find a delicious neck with rind from the Austrian straw pig, which will exceed your highest expectations.
The neck is ideal for steaks, roast pork, rice meat or many other dishes. Our straw pigs have a high fat cover and a strong marbling. With the right maturation, the crested pork then develops its full flavour.
This is the best way to neck
Most of the time, the neck with rind is actually prepared whole, as this is where all the advantages come into play. As a roast, this piece is a guaranteed hit - as long as the cooking time and core temperature are right, of course.
Without much effort and singing that it will be good, the neck develops its full aroma and becomes decidedly tender and juicy. There is a very simple secret tip for this, which the crested roast brings with it right away. We are talking about fat.
Because both fat and connective tissue are wonderfully distributed in this cut, which is a real benefit during preparation. The meat is obtained from the neck muscles and is therefore rather dark, crumbly and wonderfully intense in flavour.
The fat is also a flavour carrier and at the same time prevents the meat from drying out. So the neck practically baste itself during preparation and helps a little at the same time. Isn't that nice?
Quantity per person
We recommend two kilograms of pork with rind for six to seven people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Neck with rind ”
|Noble pig/landrace x Pietrain
|Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.