Pork Neck (Scotch Fillet)

Pork Neck (Scotch Fillet)

The butcher’s favorite for unrivaled flavor and versatility. Also known as the "Scotch Fillet" of pork, the neck is a heavily marbled, incredibly succulent cut that is prized for its deep flavor. Unlike the leaner loin, the pork neck is shot through with fine ribbons of fat that melt away during cooking, basting the meat from the inside out. Whether you want to roast it whole for a juicy Sunday centerpiece or slice it into steaks for the BBQ, this cut delivers a level of richness that is second to none.

The Butcher’s Tip: The "Slow Roast" Transformation

The pork neck is the perfect "set and forget" roast. Because of its high fat content and connective tissue, it thrives under a long, slow heat. Rub the whole neck with a blend of salt, brown sugar, and smoked paprika, then roast it at 150°C for about 2.5 to 3 hours. The result is a roast that is firm enough to slice but tender enough to melt in your mouth.

The most important step: Always let the whole neck rest for at least 20 minutes after taking it out of the oven. This allows the internal juices—which have been bubbling away—to redistribute through the fibers, ensuring that the first slice is just as juicy as the last.

This is sold which is around 1.5kg or as steaks around 250g each.