Know Your Pig: Pork Neck

For our Memorial Day BBQ, “Big Meat Mike” brought over some big ass pork necks he’d been marinating in curry sauce for several hours. I’d never eaten them before, but they were giant hunks of meat from a pig so I was not afraid.

Situated directly forward of the shoulder, pork neck comes from the bones of the pig’s spine closest to the head. When barbecued, the result can best be described as the combination of a good pork rib with a chicken wing. It’s easiest to eat it with your hand, and you’ll encounter a lot of globs of tasty but possibly chewy fat. The flavor was that of a very juicy, very fatt pork chop. It’s not for the faint of heart, literally: your arteries will feel this one. Also, the marinade didn’t seem to effect the taste of the meat, but it probably made it easier to eat by juicing it up.

Pork neck, which is the same as “pork neck bones” (a term for the meat of the neck, including the bones), is also popular boiled with vegetables. No matter how you prepare it, you’re in for one of the more adventurous pork experiences.

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