Is Pork Neck Very Fatty? What You Need to Know

December 25, 2025 •

4 min read

According to nutritional data, a 100g serving of cooked pork neck can contain approximately 14-21 grams of fat, depending on the cut and cooking method. This makes pork neck, also known as pork collar or Boston butt, a moderately to highly fatty cut of pork, known for its rich flavor and juiciness.

Quick Summary

Pork neck is known for its significant fat content, primarily from rich marbling, which contributes to its flavor and tenderness when slow-cooked. The fat level is higher than lean cuts like loin but can be managed through cooking techniques and portion control.

Key Points

Rich Marbling: Pork neck is naturally marbled with fat, a characteristic that makes it rich and flavorful when cooked.
Higher Fat Than Lean Cuts: It is considerably fattier than lean cuts such as pork loin or tenderloin.
Ideal for Slow Cooking: The high fat content is what makes pork neck perfectly suited for slow-cooking methods like braising and roasting, as the fat melts and tenderizes the meat.
Fat Management Options: While fatty, you can manage the overall fat in your meal by trimming external fat, cooking on a rack, and pairing with fresh, low-calorie sides.
Distinctive Texture: The rendered fat and collagen create a succulent, melt-in-your-mouth texture that is highly prized for dishes like pulled pork.
Also Known as Boston Butt/Pork Collar: The pork neck cut is frequently labeled as Boston butt or pork collar in grocery stores and butcher shops.

Understanding the Fat Content in Pork Neck

Pork neck, or pork collar, is sourced from the shoulder region of the pig, a well-exercised area that develops a robust muscle structure and significant marbling. This intramuscular fat is crucial to the cut's character, providing moisture, flavor, and a tender texture when cooked properly. Unlike other fatty cuts like pork belly, pork neck's fat is distributed throughout the meat, not just in a single cap. The amount of fat can vary based on the specific butcher's cut and the pig's diet, but it is consistently categorized as a fatty cut. This marbling is what makes pork neck a favorite for slow-cooking methods like braising and roasting, as the fat renders and bastes the meat from within.

Comparing Pork Neck to Other Cuts

To put pork neck's fat content into perspective, it's helpful to compare it with other popular pork cuts. Leaner cuts like pork tenderloin are significantly lower in fat, while other shoulder cuts and belly have differing fat distributions. A raw, boneless pork neck might have around 14.8g of fat per 100g, while leaner pork tenderloin can have less than 5g per 100g. The distinction lies not just in quantity but in the nature of the fat. The intramuscular fat in pork neck melts during cooking, leading to a moist, succulent result, whereas lean cuts like loin require more care to prevent drying out. Even compared to pork shoulder (picnic shoulder), the neck (often part of the Boston butt) tends to have more uniform fat marbling, making it an ideal choice for pulled pork.

The Importance of Fat for Flavor and Texture

The fat in pork neck is not just an unwanted side effect; it's the very reason the cut is so prized in many cuisines. As the meat is cooked, the marbling melts, infusing the muscle fibers with flavor and keeping them from drying out. This process is what creates the incredibly tender, fall-apart texture desired in dishes like pulled pork or German Schweinenackenbraten. The rendering fat also creates a delicious pan sauce and can produce a flavorful crust when grilled or roasted. This natural baste eliminates the need for excessive added oils or fats, allowing the meat's inherent flavor to shine.

How to Manage the Fat Content

For those who find pork neck too rich or are looking to reduce the fat in their meal, several cooking techniques and preparation methods can be employed:

Trimming: Before cooking, you can trim off any excess external fat. This won't remove the internal marbling, but it can help reduce the overall fat content.
Slow-cooking: Cooking low and slow, especially with a roasting rack, allows a significant amount of the fat to render and drip away from the meat.
Serving methods: Pairing the rich pork neck with acidic or fresh elements, such as a tangy coleslaw, grilled vegetables, or a light sauce, can balance the richness.
Dietary choices: For those actively trying to reduce fat intake, controlling portion sizes is a simple way to enjoy pork neck in moderation.

Comparison of Pork Cuts by Fat Content


Pork Cut	Fat Distribution	Common Cooking Method	Relative Fat Level
Pork Neck (Collar/Boston Butt)	Significant intramuscular marbling, some external fat	Slow-roasting, braising, pulled pork	High
Pork Loin	Very lean, minimal marbling or fat cap	Roasting, grilling, pan-searing	Low
Pork Belly	Distinct layers of meat and a large, soft fat cap	Braising, roasting, curing	Very High
Pork Tenderloin	Extremely lean, almost no fat	Roasting, sautéing	Very Low
Pork Shoulder (Picnic Shoulder)	Less marbled than the butt, often has skin and a fat layer	Braising, slow-roasting	Medium-High

Conclusion

Is pork neck very fatty? Yes, absolutely. Its notable fat content, primarily from generous marbling, is its defining characteristic and what makes it a favorite for many cooks. The richness of the fat is the secret to its tender texture and deep flavor, especially when cooked using low-and-slow methods. While it is not a lean cut, its fat can be managed through preparation and cooking techniques, or simply enjoyed in moderation as a delicious and hearty meal. For those who prioritize flavor and tenderness above all else, pork neck is an excellent choice. Those seeking a leaner option should consider cuts like pork tenderloin or loin. The key is understanding the cut's properties and choosing the right cooking method for the desired result.

Learn more about different pork cuts and their uses from the comprehensive guide by Owton's Butchers, which details the unique characteristics of each section: Pork Cuts Explained By Owton's Butchers.

Frequently Asked Questions

While pork neck is fattier than some other cuts, it can still be part of a balanced diet when consumed in moderation. It is an excellent source of protein and B-vitamins, including B1, B3, B6, and B12. Trimming fat and pairing it with healthy side dishes can help manage the fat intake.

Pork neck, often sold as 'Boston butt,' comes from the upper part of the shoulder and is characterized by rich, even marbling. The picnic shoulder, from the lower part of the shoulder, is leaner with more connective tissue. The neck is often preferred for pulled pork due to its superior marbling.

To reduce the fattiness of pork neck, consider trimming the external fat before cooking. Using slow-cooking methods like roasting on a rack or braising allows excess fat to render and drip away. You can also refrigerate a braised dish to allow the fat to solidify on top for easy removal.

No, slow cooking does not add fat or calories to the meat; it simply redistributes the existing fat. In fact, slow cooking can help reduce the final fat content of a dish by allowing some of the fat to render out of the meat and into the pan or liquid, where it can be skimmed off.

Pork belly is generally considered to be fattier than pork neck, as it consists of distinct layers of fat and meat with a substantial fat cap. While pork neck is well-marbled, its fat is integrated throughout the meat rather than concentrated in one large cap like pork belly.

Yes, pork neck is great for grilling, as its marbling prevents it from drying out over the high heat. It is a popular cut for barbecue and grilling in many Asian cuisines. Marinating thin slices helps to enhance flavor and moisture.

The term 'Boston butt' originated in colonial New England. Butchers in Boston would pack less prized cuts of pork, including the shoulder and neck, into barrels called 'butts' for storage and transport, and the name stuck.