Spotted a deboned pork neck at the butcher that he was slicing for pork steaks. He showed me a vacuum packed "packer" and I am wondering is this a smokable piece of meat or is it to lean? It is a lot more pricey than shoulder.
Interesting... Don't think I'be ever seen it for sale here. Suspect it may end up as sausage most often? Lotsa different muscles running in all directions so I would probably shoot for pulled pork. Supposedly it's fatty enough that it should make pulled pork OK.
That's what I suspected when I looked at the pork steak slices lots of different muscles. It is R30/Kg more than shoulder bone-in and I am tempted to give it a try.
I was in Europe recently for a conference, and they had pork neck on the menu. I got it, and they grilled it instead of smoking it. It was excellent that way.
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