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Meat · Cured & processed meats

Smoked pork collar

Cured and smoked pork neck or loin (Kassler, judd); simmered with beans or cabbage, or sliced.

Also called: smoked pork neck, judd, kassler, kasseler

Around the world: Judd (lb) · Kasseler, Schweinenacken geräuchert (de)

A kind of pork

1 recipe with it

What it is

Smoked pork collar is pork neck (or sometimes loin) that has been brine-cured and smoked. German Kassler and Luxembourg's judd mat gaardebounen (smoked collar with broad beans) are classic examples. It is pink, juicy and ham-like. British gammon is cured hind leg, which is used in similar ways.

How it’s used

  • Judd mat gaardebounen with broad beans
  • Simmered with sauerkraut and potatoes
  • Roasted or sliced and pan-fried
  • Pea and bean soups

Characteristics

Taste
Smoky, salty and savoury.
Texture
Firm and juicy.
When cooked
Often sold cooked-smoked and only needs heating, but some is raw-cured; simmer gently so it stays tender.
Sold as
smoked, cured
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Keep refrigerated and use by the date; freezes well.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Check the label: if sold raw-cured, cook to 63 °C (145 °F) with a rest.
  • Processed meat, high in salt.

Nutrition per 100 g

Energy
246 kcal
Protein
18.49 g
Carbohydrate
0.06 g
Fat
18.52 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Pork, cured, ham, whole, separable lean and fat, unheated (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Ham — Thick cooked ham steaks; less smoky.

Related ingredients

Recipes with smoked pork collar

More cured & processed meats