Pork neck bones
Other Names: Collo (Italian), collar (British), échine or collier (French), huesos del cuello or aguja (Spanish).
General Description: Neck bones (NAMP 421) are the small bones from the head end of the backbone. Neck bones are one of the most flavorful and inexpensive parts of the pig. They consist of part of the backbone and ribs with small bits of very tender and flavorful meat. Neck bones can be used as a flavoring for cooked greens and soups or cooked in a pot of sauerkraut with lots of fried onions. They may also be found smoked.
Part of Animal: The bones from the neck of the pig.
Characteristics: Neck bones have small amounts of flavorful meat.
How to Choose: Neck bones may need to be specially ordered. They may also be found in markets with an African-American or Caribbean clientele.
Amount to Buy: Allow 1/2 pound per person.
Storage: Store fresh neck bones 2 to 3 days refrigerated.
- Rinse and place in a large pot with water to cover. Add salt, crushed red pepper flakes, black pepper, a bay leaf, and thyme.
- Bring to a boil. Simmer 2 hours, or until tender. Add peeled and chopped potatoes to the pot, if desired, about 20 minutes before the neck bones are done.
Flavor Affinities: Bay leaves, collard greens, coriander, garlic, kale, lemons, marjoram, red wine vinegar, thyme.
from Quirk Books: www.quirkbooks.com