The neck cut from a Duroc pig is marbled with fine veins of fat that ensure unparalleled juiciness when cooked. This cut is ideal for slow cooking, smoking, or sous-vide—with a final result that melts in your mouth. For BBQ fans and meat lovers who enjoy cooking “low & slow.”
Preparation
Slow-cooked (sous-vide, oven, smoker) at a low temperature. Ideal for pulled pork or roasts.
Origin & Special Features
Free-range Duroc pork from Switzerland. Marbled, aged for 21 days.
Serving Suggestions
As a roast: about 200–250g per person. For pulled pork, 1.5 kg is enough for 6–8 servings.
Price range: 18.13 CHF to 181.25 CHF
Full of flavor and character—pork neck is the perfect cut for pulled pork and BBQ.
The fine marbling in the neck cut ensures unparalleled juiciness when cooked slowly. Whether cooked sous-vide, in the oven, or in a smoker at a low temperature, the meat literally melts in your mouth—1.5 kg is enough for 6 to 8 servings of pulled pork.
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