Limited release: available while supplies last!
- whole piece (not sliced), about 3.5-4.5 lbs each
We cured this whole-muscle Iberico pork collar under garlic, black pepper, paprika, Calabrian chili, and cayenne. Ready to eat, it's simple to slice thin and serve.
Brings a little heat and silky, contrasting texture to charcuterie boards. Layer with arugula + ricotta salata. Chop into a small dice to toss with cannellini, escarole, red onion for cold or warm salad.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Keep refrigerated. Best by 220 days after packed-on date.