The first cut collar is the lean meat under the neck bone of the pig, which is a small part below the pig's spine and its head. It is at the frontmost position of the Shoulder Butt. This part is called the 'first cut' because this is usually the first piece of meat cut off by the butcher in the Chinese pork stall. This part of meat is very soft and refreshing, with fine fiber and balanced fat distribution. It can be used for frying, steaming, boiling, braising, baking, or roasting. It is suitable for cooking twice-cooked pork, braised pork, steamed meat patties, sweet and sour pork, barbecued pork etc. The weight of the product may vary by +/- 10%. The above picture is for reference only. Actual product may vary.
We proudly present the 'Local Shan Shui Pork', a juicy, fresh and delicious pork brand originated in Sai Kung, Hong Kong.
Choosing local pork for your meal can effectively reduce the carbon footprint caused by long distance transport. The short distance between farm and butcher house can also avoid the averse effect caused by long traffic to the pork quality. 'Local Shan Shui Pork' came from local hogs raised in farm along Clear Water Bay Road, a location famed for lovely scenery and clean environment. As one of the few remaining local hog raisers, the Sai Kung pig farm is an experienced operator with full compliance to government regulations, hence guaranteeing the safety and quality of its pork products.
Quality, Safety and Health - these are the three guiding principles adopted by us in selecting the best pork products for your everyday. We wish you to enjoy our 'Local Shan Shui Pork'!