Boneless neck is the neck section of the pork loin. It comes from the cervical area and the front of the pork carcass’ dorsal section. The meat is elastic and firm. The meat tissue is streaky with plenty of fat, connective tissue and fascias. The taste is juicy and tender, the smell is delicate and slightly sweet. Color – from light pink to red. Most often it is used for baking and grilling. It is also suitable for frying and cooking after pickling. It is served as steaks and chops. It is also used for the production of high-quality hams and sausages. The boneless neck is a source of high animal protein and easily absorbed iron.