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Old 01-25-2011, 02:44 PM   #20
Take a breath!
Join Date: 02-22-08
Location: Phoenix, AZ

How does a pork collar cook differently? Is it an advantage? The only advantage I see is one would be paying for 4 #'s of Berkshire instead of 8-9 #'s. Hmmmm..... actually after googling some pictures it looks like it's the part of the butt w/ the money muscle and no bone. I'll stick with commercial pork since the Hampshire and Berk butt's I've cooked have been excessively fatty. Slices of MM with a thick vein of fat isn't appealing to too many people.
AZScott is offline   Reply With Quote