Organic Pork Neck Steaks

100% pigs born and raised in the wild on the Tolfa mountains: the most marbled cut, without antibiotics and without additives

The generous marbling of the wild-caught pork melts as it cooks: impossible to mess up, impossible to forget.

Poggio Felicioso's Organic Pork Neck Steaks

Poggio Felicioso's Organic Pork Neck Steaks are the cut of choice for those who truly know their meat: the neck—the fresh coppa—is crisscrossed by a dense marbling of wild fat that slowly melts away during cooking, keeping the meat tender, juicy, and flavorful even after long cooking times. The pigs are born and raised 100% in the Tolfa mountains, free-range year-round, fed organic, GMO-free feed, and never treated with antibiotics, in a short, all-Italian, CCPB-certified supply chain. Free from chemical preservatives or artificial additives, this is a steak that forgives every distraction and rewards every wait.
 
 
 

The roots of these Neck Steaks are deep in tradition

The Tolfa mountains are home to the butteri, the legendary herdsmen of the Maremma region of Lazio who for centuries lived on horseback among pastures and woods. In their simple cuisine, based on open fires and simple preparation, fatty cuts like neck were the most prized: they withstood the grilling without drying out and were a satisfying meal after long days in the saddle. It's no coincidence that in pork butchering tradition, the neck has always been considered the "rose" of the pig, the cut from which cured coppa is made: eating it fresh, as a steak, was and is a privilege the countryside knows well and the city is only just rediscovering.
 
 
 

Choosing Organic Neck Steaks means taking care of yourself

The marbling of the neck is not a flaw but a virtue: in free-range pigs, intramuscular fat is formed thanks to daily exercise and a natural diet of organic grains, developing a more balanced and flavorful profile that allows for cooking without adding seasoning. The meat provides complete proteins, vitamin B1 and niacin for energy metabolism, as well as iron, zinc, and selenium to support natural defenses. The certified absence of antibiotics, chemical preservatives, and artificial additives, combined with guaranteed animal welfare, makes this cut a delicious and transparent choice.
 
 
 

How to Best Use: Organic Pork Neck Steaks

• THE SOFTEST MILK ROAST THERE IS — Grandma's trick for melting meat: brown the neck steaks, cover them with the UHT Organic Whole Milk and a few leaves of Organic Dried Sage, then cook slowly: the milk will transform into a creamy and irresistible sauce.
• COUNTRY PULLED PORK — The neck is the royal cut for pulled pork: cook it for hours at a low temperature, shred it with two forks and serve it in a sandwich with Organic Cucumbers in carpione and a fresh sauce based on Goat Yogurt with Lemon: signature street food, Tolfa supply chain.
• BUTTERO'S STEW — Cut the steaks into generous pieces and braise them slowly with Organic leek sliced ​​and the Organic Celery: a rustic and deep dish, to be served steaming hot on winter evenings with bread for mopping up the sauce.

The Producer: Poggio Felicioso

In the heart of the Tolfa mountains, Poggio Felicioso raises over 300 free-range pigs using home-grown grains and a completely closed supply chain: artisanal processes, CCPB organic certification, and a respect for animals that is reflected, intact, in the flavor.
 
 
 

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