Pork neck from herb pig

Pork neck from the herb-fed pig is ideal for preparing a succulent roast . It's also ideal for preparing pulled pork. The cut comes from the neck area of ​​the herb-fed pig. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.

The properties of pork neck

The neck, also known as the pork neck or pork shoulder , is located just behind the pig's head. The neck has little connective tissue and is a very marbled cut . The fat grain makes it a very juicy and flavorful cut.

Raising our herb pigs

Our pig farm is located in the picturesque Markgräflerland region, more precisely 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 economic efficiency 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, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.

While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.

The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.

Preparation of pork neck roast

How to prepare pork neck on the grill – in 5 steps

When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.

1. Grill over high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.
2. Place the pork neck in the hot zone and grill it on all sides until it gets a nice roasted aroma.
3. Prepare an indirect zone on the grill, ideally around 130°C.
4. Place the pork neck in the indirect zone and cook to the desired core temperature.
5. Then remove from the grill and let rest for 2-3 minutes.
6. Carve the piece across the grain and serve on warmed plates.

Prepare pork neck in the pan / oven – In 5 steps

1. Place the pan over high direct heat. Remove the piece from the refrigerator, add salt, and season if desired.
2. Place the pork neck in the pan and grill it on all sides until it gets a nice roasted aroma.
3. Preheat oven to approx. 130 °C.
4. Place the pork neck in the oven and cook to the desired core temperature.
5. Then remove from the oven and let rest for 2-3 minutes.
6. Carve the piece across the grain and serve on warmed plates.

Measuring the core temperature of the pork neck roast

To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.

Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the spot and insert the thermometer lengthwise into the piece up to your finger.

Pork neck core temperature

Generally, the core temperature for each cut is a matter of taste. For the pork neck roast, we recommend an internal temperature of 66°C.