A cut of pork from the neck of the animal. It's 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.
You can find out more about cuts of pork in our Back to basics section.