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Description
Bruemar's pork collar butt is derived from a forequarter (or shoulder) of a pig. It is removed along the natural seam which holds the muscles together, and is moisture infused. The collar butt provides a tender, easy to carve roasting piece or can be cut into steaks.
Cooking methods:
When using the collar butt as a roasting piece, marinated overnight in your favourite flavours and slowly roast or casserole. Alternatively, slice the collar butt into steaks, and barbeque or grill.
Cooking methods:
When using the collar butt as a roasting piece, marinated overnight in your favourite flavours and slowly roast or casserole. Alternatively, slice the collar butt into steaks, and barbeque or grill.
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Collar Butt Packed
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