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Prime Collar is the neck/shoulder area of a pig behind its head, technically up to the third vertebra in its backbone.

The cut is usually boned, rolled and cut into two joints, or minced, or sold as chops.

But, it can also be sold as a whole, and with bone-in. It may or may not be sold rindless.

A whole one will weigh about 6 pounds (2.75 kg), and is good for braising or simmering.

The lower end of the collar area is called "end of collar." It will weigh about 2 1/4 pounds (1 kg.) It is cheaper.

Cooking Tips
Some recommend soaking any part of the collar in water first overnight or for several hours first. Then, you drain it, discard the water, and braise in fresh water, or use in casseroles or stews.

Language Notes
Sometimes called "prime collar bacon."

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak