Santa Marta Iberian Cebo Pork Collar

What is the Santa Marta Brand?

• Santa Marta is a highly respected, artisanal family brand originating from the traditional heartlands of Spanish Iberico pork gastronomy. Combining decades of inherited curing craftsmanship with state-of-the-art processing, Santa Marta is celebrated across Europe for its pristine quality control and exceptional food safety standards.
  
  
•  "Cebo" refers to genuine Iberico pigs grain-fed on a high-quality, natural nutrient diet in a controlled farm environment. While budget-friendly, it beautifully retains the breed's signature rich meatiness and aromatic fat profile characteristic of the Iberico lineage.

Product Highlights: Flawless Marbling & Ultimate Culinary Versatility

• Flavor: Compared to standard pork, Santa Marta Iberico offers a significantly more profound, savory meat flavor. Upon heating, the intramuscular fat renders into a clean, sweet, and buttery grain-fed aroma with absolutely zero gamey aftertaste.
  
  
• Texture: Cut from the premium shoulder-neck region, the Pork Collar features a gorgeous, web-like distribution of marbled fat and fine connective tissue. This creates a succulent, tender structure with a delightful, slightly springy bite.
  
  
• Culinary: Thanks to its high intrafat content, this cut is incredibly forgiving and virtually impossible to dry out under heat. It serves as the absolute gold standard for multiple cooking methods—ranging from high-heat pan-searing, open-flame BBQ grilling, traditional Cantonese Char Siu, slow-braising, to hotpot thin-slicing.

Our Processing Standard

• Fresh Processing: Freshly portioned from chilled primal cuts immediately upon arrival to ensure the meat is in best condition. Each piece is then individually vacuum-sealed and immediately frozen.

Note: Meticulously processed and hand-cut in our licensed facility from premium primal pieces. Natural variations in cut shape and intricate marbling patterns are entirely normal.

Pro Tip: The Secret to Juicy Perfection

1. Medium-Heat Dry Sear: When cooking as a pork steak, sear over medium heat in a preheated pan. Minimal cooking oil is needed, as the meat’s natural premium fats will render beautifully to self-baste the steak, forming a crispy golden crust.
   
   
2. The Essential Rest: Let the pork rest on a warm plate for 3-5 minutes after cooking. This allows the savory, sweet juices to redistribute flawlessly throughout the fibers, ensuring a tender, mouth-watering bite when sliced.