All you need to know for cooking your Bacon Collar Joint this Christmas
The bacon collar joint is a cured shoulder of pork that is cooked and served whole, rather than sliced. Best served hot, collar joints are beautifully marbled with fat so are full of flavour, which also makes them so easy to cook.
We like to think that the way we look after our pigs, rearing them outdoors with plenty of fresh air, makes them taste even better supported by the fact that we use no chemical additives in our curing process. Also available in smoked, we use oak chips and a long smoking process to give the meat the best possible flavour.
These joints of pork are suitable for home freezing so perfect to keep on hand for Sunday lunch too.
How to cook:
- Place the Bacon Joint in a large pan and cover with fresh cold water.
- Place the pan on the stove on full heat to bring to the boil. At this stage don’t put a lid on the pan. Once the water is boiling, at that point cover and continue to boil gently for 30 mins per 500g.
- At the end of the cooking period drain the water and leave the bacon collar joint to rest whilst you make the accompaniments.
- The collar joint is served as a traditional Irish dish accompanied with cabbage, potatoes and a sharp sauce.