Joints are approx. 1.5kg
The Collar Bacon Joint is cut from the shoulder of the pig. This area of the pig creates excellent joints of pork for roasting and boiling, making them very tender and juicy. Collar Joints are beautifully marbled with fat which results in the most amazing taste. Best served hot and whole, they make a great alternative for a Sunday roast.
Recipes to try. Please select the links below