Pork shoulder blade steak for roasting

Pork neck roast is a cut of meat from the upper part of the pig's neck, near the shoulder and loin. This cut is especially valued in cooking for its balance of meat and fat, making it an ideal option for roasts and grilled preparations, as it turns out juicy and tender when cooked.

The origin of this cut is related to European culinary traditions, although its use has spread widely in Latin America, where it is adapted to different cooking techniques, from traditional roasting to oven baking or barbecue.

Regarding its properties, pork neck provides a large amount of high-quality protein and intramuscular fats that help maintain moisture during cooking. It is an energetic meat rich in B-complex vitamins, especially B1 (thiamine), which facilitates the metabolism of carbohydrates.

In various Spanish-speaking countries, pork neck may have different names, including: cabeza de lomo, necora (in some regions), or simply pork neck. However, in culinary contexts, it is common to refer to it as "aguja" to distinguish it from other pork cuts.

For its versatility and flavor, pork neck roast is an excellent choice for those who want to prepare tasty and juicy dishes, whether for grilling, roasting, or stewing.