Name: Pork neck from a ham cooker
Ingredients: 1.2 kg pork neck; 22 g salt; 3 garlic cloves; 1 teaspoon mustard seeds; 1 teaspoon mixed peppercorns; 1 teaspoon sweet paprika; 1 teaspoon marjoram; 1 teaspoon thyme; 0.5 teaspoon hot paprika

Pork neck from a ham cooker

Meat and cold cuts

2026-02-08

avg. 4.75 | number of ratings: 6

If you're wondering how to prepare homemade cold cuts for sandwiches and want to make meat without artificial additives and preservatives, you absolutely need to get to know the ham cooker. This small but extremely useful kitchen device will bring treats to your table that will delight not only with their taste but also with their appearance.

Pork neck from a ham cooker is a suggestion for anyone who would like to start their charcuterie adventure. The recipe for pork neck from a ham cooker is extremely simple to make and will turn homemade cold cuts into your passion. Meat prepared with a ham cooker will let you enjoy the taste of homemade cold cuts without artificial additives and preservatives.

Sandwiches with homemade products won't wait long on the plate, see for yourself and focus on what matters most! To your health and that of your loved ones. Spice-scented cold cuts are great not only as a sandwich topping. You can cut your homemade pork neck into thicker slices, add a horseradish sauce and serve with potatoes and beetroot - it's a tried-and-true recipe for a delicious dinner!

Preparation:

Trim the pork neck so that it will easily fill the ham cooker later. If you have a needle meat tenderizer, prepare the meat with it. To soften its structure, you can also gently pound the meat with a mallet.

In a mortar, crush the mixed peppercorns with mustard seeds. Then rub the meat with salt, pressed garlic and the spices. For a better result, place everything in a vacuum bag for 48 h. After that time, prepare a pot of water and start heating it. The water temperature should not exceed 80-85 °C.

In the meantime, place the prepared meat in a special bag, then transfer everything into the ham cooker. Close it tightly with the lid, insert a thermometer into it, and place it in the pot with water (the water level must be above the level of the meat inside the ham cooker). When the internal temperature of the meat reaches 69 -71 °C, remove the ham cooker and let it cool down on its own.

When it cools, place it in the refrigerator for about 6 h to allow the meat to firm up. After that time, you can remove the meat and enjoy its taste!