got a technical question-pork collars

Capicola

A pork roast derived from the boneless shoulder butt; the continuation of the loin muscle, with the blade bone and two superior muscles removed.
A superlative and under-appreciated cut which, due to a relatively high fat content, will be moist and succulent even when over-cooked. In Europe this cut is referred to as the collar butt.

thanks chef tom!!!!
now i understand it's shape and why there are four distinct mucle bundles.
jack

no problem chef

tom

Tom is right it is part of the butt. It is supposed to have less fat in it than just taking the bone out of it and slicing the muscles out of the but. Acouple of months back Fast Eddy and I were at a BBQ joint here is Deland that uses just that. He was saying that he was getting them shipped in from Canada. I also think this is the samething that Sonny's BBQ uses. Looked like a good product.

Craig
FireHouseBBQ

We tried the pork collar for a slicing product. It is excellent. A little more expensive than a butt, less expensive than a loin. Just enough fat to keep it from drying. Jack had used it at work(they use it for pulling) but he recognized the structure as great for slicing and it's a great moist product if treated correctly.
We had a customer who wanted boneless pork loin smoked, but hadn't had much success with that coming out moist enough. This collar turns out some pretty slices, so far, and yes our's comes from Canada, also.
So far, I recommend it.
Peggy

Yes I would use them for slicing because of what they look like and they are leaner. I would stick to Butts if your going to pull no one will know the diff and they are cheaper.


Craig
FireHouseBBQ.US