Pork neck

Pork neck

Pork neck with bone

The pork neck , also called the neck , neck , core roast , neck ridge or (Austrian) Schopfbraten , is the front extension of the pork chop strand to the fourth or fifth rib. It is thick with fat (fat content around 10 to 15 percent) and therefore particularly juicy and aromatic.

Boneless pork neck is offered as a roast for braising or sliced ​​as a steak for grilling or roasting , with a bone also as a chop. It is common to marinate the steaks in oil , onions and spices beforehand. Cured it is sold in Germany as Kasseler Kamm , in Austria as Surschopf, the meat is also smoked as Selchschopf. In the USA, the pork neck is used next to the pork shoulder to prepare the barbecue dish pulled pork .

literature

• Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 (first edition: 1907).