Free Range Pork Collar/Shoulder

About this cut:

The collar and shoulder carries good fat marbling and connective tissue, making it well suited to both slow braising and high-heat stir-frying when sliced thin. Over a slow braise it becomes pull-apart tender; cut into strips it takes on flavour quickly in a hot wok or pan. One of the most versatile cuts on the pig.

Where it comes from:

Raised at Gooralie’s free-range farm in Goondiwindi, Darling Downs, Queensland, a single-site family operation where pigs are free to roam 24 hours a day with access to clean, spring-fed water, shade, and shelter.

How it gets to you:

Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.

How to cook it:

Thaw in the refrigerator overnight. For stir-fry, slice thinly across the grain and cook over high heat for 3 to 4 minutes, tossing frequently. For braising, cut into chunks and cook covered in stock, soy, or aromatics at 160°C for 2 to 2.5 hours until pull-apart tender. Try it in our Singapore Laksa or Walnut, Sweetcorn & Carrot Pork Soup recipe.

Good to know

• APIQ Certified Free-Range
• Free of growth hormones and antibiotics
• Serves 2-3
• Weight variance (±10%)
• Keep frozen; use within 3 days of thawing

Also available as:

Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork Collection.

View our sourcing page