"A generously marbled cut from the neck, which releases rich juices when cooked, resulting in remarkably tender and succulent meat."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Pork spiering, taken from the upper part of the neck, is a prime cut renowned for its abundant marbling and exceptional juiciness. This intramuscular fat delicately melts during cooking, nourishing the meat from within to guarantee an absolutely tender texture.
At Allaert Meat, we rigorously select this fleshy cut to offer you meat with a bold and authentic taste. Seared quickly on the barbecue to caramelize the juices or slowly braised in a casserole, it perfectly withstands prolonged cooking without ever drying out. It's the cut of choice for generous dishes, where the melt-in-your-mouth texture meets intense roasted notes.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Controlled quality
A pork selection chosen for its succulence and rich flavor.
We source our pigs from reputable farms, where diet and well-being are closely monitored. This results in a more flavorful, juicier meat with an ideal texture whether roasted or pan-seared. Our goal is generous meat, never dry, always consistent.
Everything you need to know before you buy
FAQ about Pork spareribs | 250 g
What exactly is pork spiering?
Pork collar, often called Boston butt in some regions, corresponds to the upper part of the pig's neck. It is a muscle that works just enough to develop a pronounced flavor, while being marbled with intramuscular fat that gives it its characteristic juiciness.
How to barbecue spiering perfectly?
For a caramelized crust and a tender center, remove the meat from the refrigerator 30 minutes prior. Sear the slices over high heat for 2 to 3 minutes per side to create a beautiful Maillard reaction, then finish cooking in the indirect zone to allow the fat to render without burning the meat.
Is spiering suitable for long cooking times?
Absolutely. Thanks to its high marbling and connective tissue, spiering excels in slow cooking. Braised in a casserole or smoked at a low temperature to make pulled pork, the collagen gelatinizes and the fat nourishes the fibers, making the meat extremely tender.
Should I degrease the spiering before cooking it?
As a butcher, I strongly advise against it. The fat in the spiering is the main carrier of flavor and tenderness. It will largely melt during cooking, basting the meat from within. You can remove any excess on the plate when eating, but leave it on during cooking.
Which aromatics pair best with this cut?
The spiering's rich profile can handle bold seasonings. A simple mixture of coarse salt, crushed black pepper, and thyme is enough for grilling. For braising, garlic, rosemary, old-fashioned mustard, or even a rub with smoky spices like paprika perfectly enhance its natural juices.
How to store smelt to maintain its quality?
Keep it in the coldest part of your refrigerator, ideally between 0 and 4°C, in its original packaging. Consume within 3 to 4 days. If freezing, vacuum seal to prevent freezer burn and allow it to defrost slowly in the refrigerator for 24 hours before cooking.
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