Meats for Smoking

Iberico Pork Shoulder/Collar

The Pork Collar is the glory that makes up pulled pork found within the Iberian Pata Negra pork shoulder. You've tried our 100% Berkshire Shoulders and they're phenomenal but this flavor profile takes it a step further. Expect richness beyond belief which actually bodes well with its portion size. 
                               

Pairs well with: 'The Rub'

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Iberian Pata Negra Pork Shoulder

Preferred Cooking Method: Second City Prime's preferred cooking method for the Iberico Pork Shoulder/Collar is to smoke it. The optimal smoker temperature for this meat is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The shoulder should be smoked at 250 degrees fahrenheit with the fat cap up until the meat reaches an internal temperature of 200 degrees fahrenheit. Make sure to season well for some tasty results.

Wine Pairing: German Riesling

  • Cut: Collar/Shoulder 
  • Weight:  Approx. 2.5 - 3.5 Pounds
  • Grade: Iberico Pork

 




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