Neck steak from herb pork
When prepared correctly, neck steaks from herb-cured pork are juicy, flavorful pork steaks. The neck steak is best suited for pan-frying or grilling. This cut comes from the neck area of the herb-cured pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
The characteristics of the neck steak
The neck, or pork neck, is located just behind the pig's head. The neck steak has little connective tissue and is a very marbled cut . The fat grain makes it a very juicy and flavorful cut, making it ideal for pan-frying.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and profitability are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated and the use of antibiotics is often required, our closed system allows for antibiotic-free production. While conventional pork undergoes an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two.
The end result is a top-quality product at a fair price, supporting not only the consumer but also farmers and butchers through a secure income. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Aus eigenem & Partner ViehbestandNeck steaks
Neck steaks
A very marbled piece with a fine fat grain – particularly juicy and suitable for grilling.
Regular price
6,99 €
Sale price
6,99 €
Regular price
Unit price
17,48 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
View full details
Neck steak from herb pork
When prepared correctly, neck steaks from herb-cured pork are juicy, flavorful pork steaks. The neck steak is best suited for pan-frying or grilling. This cut comes from the neck area of the herb-cured pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
The characteristics of the neck steak
The neck, or pork neck, is located just behind the pig's head. The neck steak has little connective tissue and is a very marbled cut . The fat grain makes it a very juicy and flavorful cut, making it ideal for pan-frying.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and profitability are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated and the use of antibiotics is often required, our closed system allows for antibiotic-free production. While conventional pork undergoes an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two.
The end result is a top-quality product at a fair price, supporting not only the consumer but also farmers and butchers through a secure income. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
