After extensive research, carefully selected Spanish Iberian hogs were bred with Nimans prized Duroc sows for a first-of-its-kind innovation. This results in pork with exclusive, American genetics and high proportions of intramuscular fat, meaning major marbling, beautiful coloring, and deep flavor. The collar, also referred to as the neck, is taken from a section of the shoulder thats cut along the seam, between the blades. This cut is growing in popularity, and is excellent for charcuterie, marinating and grilling whole, or smoking.