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Heritage Duroc Diced Pork Neck for Slow-Cooked Stews, Goulash, Curries and Hearty Casseroles
£
£
Pork neck is the cut butchers keep for stews: naturally marbled, so it turns soft and juicy instead of dry. Ours comes ready-diced, so you just brown it, cover it and let it simmer. Order today and make this week's stew the best one yet.
Format | A 1kg pack of diced boneless pork neck (collar), frozen fresh |
Origin | Free-range Duroc pork, raised outdoors in south-west Spain |
Taste | Marbled and juicy, meltingly tender after slow cooking |
Preparation | Brown, then simmer or braise for 1.5–2 hours. Feeds 4–5 |
Delivery | Tracked delivery within 1–2 working days, in insulated packaging with ice packs |
Why choose diced pork neck from Private Butcher?
❌ Supermarket diced pork is usually lean leg meat. However long you cook it, it ends up dry and stringy.
✅ Ours is diced pork neck, the cut made for slow cooking. Naturally marbled, free-range Duroc from Spain, raised without antibiotics or added hormones. It turns soft and juicy every time.
Choose the right cut for your stew: place your order now.
✅ Ours is diced pork neck, the cut made for slow cooking. Naturally marbled, free-range Duroc from Spain, raised without antibiotics or added hormones. It turns soft and juicy every time.
Choose the right cut for your stew: place your order now.
- The stew cut: fine marbling melts into the sauce and keeps every piece juicy.
- Ready to cook: boneless, with the skin and cartilage removed, already cut into even cubes.
- Heritage breed: Duroc pork, prized by chefs for its marbling and rich flavour.
- Free-range: raised outdoors in south-west Spain, without antibiotics or added hormones.
- Fast delivery: frozen fresh, at your door in 1–2 working days.
Why Diced Pork Neck from Private Butcher?
Why Pork Neck Makes the Best Stew
The neck, also called the collar, is a hard-working muscle with fine marbling running all the way through.
During slow cooking that fat melts into the sauce, so the meat stays soft and juicy instead of drying out like lean leg or loin.
Ours comes from free-range Duroc pigs raised outdoors on the dehesa oak pastures of south-west Spain, without antibiotics or added hormones.
During slow cooking that fat melts into the sauce, so the meat stays soft and juicy instead of drying out like lean leg or loin.
Ours comes from free-range Duroc pigs raised outdoors on the dehesa oak pastures of south-west Spain, without antibiotics or added hormones.
What to Cook with Diced Pork Neck
Goulash: brown with onions, add plenty of paprika, peppers and tomatoes, then simmer for 1.5–2 hours.
Pork and cider casserole: a British classic with apples, mustard and cider, slow-cooked until tender. Serve with mash.
Pork curry: simmer in a spicy tomato and onion sauce until the meat falls apart. Serve with rice or naan.
Skewers: marinate overnight, thread onto skewers and grill for 10–12 minutes, turning, until cooked through.
Pork and cider casserole: a British classic with apples, mustard and cider, slow-cooked until tender. Serve with mash.
Pork curry: simmer in a spicy tomato and onion sauce until the meat falls apart. Serve with rice or naan.
Skewers: marinate overnight, thread onto skewers and grill for 10–12 minutes, turning, until cooked through.
Delivered Frozen Fresh
Our diced pork neck is frozen fresh to lock in its flavour, then delivered straight to your door.
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and make your next stew one to remember!
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and make your next stew one to remember!
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Your grandmother's butcher knew her name, her family and how she liked her Sunday roast.
Since 1990, Britain has lost more than half its high-street butchers. In their place: plastic trays, a cheerful sticker that says "British" and aisles of ultra-processed food. Cheap to make. Pays beautifully. For the supermarket, that is.
And if you'd like to ask someone what to cook on Sunday? The only thing behind the counter these days is the counter.
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Serg Horobets is a British chef who ran restaurant kitchens for twenty years. He's seen what goes into supermarket meat. He'd rather not talk about it. He just picks every cut we send you instead.
Ivan Zymbytskyi built the service. In Ukraine, his company Karpaty Steaks offers 300+ farm products and a team of 23 trained personal meat advisers. It launched in July 2022, five months into a full-scale war (not the easiest launch, trust us), and today serves more than 10,000 families, over 2,000 of them members of its private club.
Same model. Same standards. Now in Britain.
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Friday night. One sealed box. No idea what's inside.
Then out comes a tomahawk the size of his forearm. And it just keeps going.
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Want that moment in your kitchen? Leave your number and your butcher will build your box.
Get a Ribeye Steak (198g)
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