Iberian Pork Boneless Collar, or ‘Neck’, is found between the head and shoulders of the Ibérico pigs. With the marbling of fat within the muscle, this piece of meat is not only well “exercised”, but also tastes fantastic. The boneless neck of the animal is a special cut. The marbling ensures the meat remains succulent when cooked and the fat content renders out to create an incredible depth of flavour.