Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It has…… Continue reading Coppa e Cavatelli: Pork Collar in Whey, Ricotta Cavatelli, Onions and Peas