Pork collar (whole muscle cut from between the neck and shoulder) cured with garlic, paprika, crushed red pepper, black pepper, coriander, juniper berries, white wine. fully cooked. - Sliced Retail: 12oz each - Sliced Bulk: 2.5lbs each - Unsliced Whole piece: 4-5lbs each Keep refrigerated, freeze for longer storage Best-by date printed on package Serving Suggestions: pair with pickled veg or fruit preserves; ideal for sandwiches or ribbon over fresh mozzarella with ripe tomatoes (or roasted red peppers in the off-season) + fruity EVOO