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The neck is the part of the entrecote located closer to the head, usually sold without the bone. There are many fatty streaks in the meat of the neck, thanks to which the meat becomes very juicy and soft after cooking. The tastiest pork kebab is often made from the pork neck. This is the perfect meat for those who appreciate a rich taste and a tender, melt-in-the-mouth texture. It is usually used to prepare stew, goulash, or casseroles and is also great for baking a large piece. In addition, the collar is easily marinated and absorbs spices well, which makes it a great choice for lovers of rich flavors. Thanks to its structure, the meat remains tender even after long cooking, and its fatty layers give the dish additional juiciness. The neck can also be fried in a pan or on the grill, getting an appetizing crust and keeping all the juiciness inside. It is perfectly combined with various side dishes - from fresh vegetables to mashed potatoes, making any dish complete and satisfying. Boneless pork neck is
