Name: Pork neck in a preserving jar (recipe from the times of the Czechoslovak Socialist Republic)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: pork neck whole 1.5 kg (cut into larger pieces); salt 30 g (approx. 2 % of the meat weight); ground black pepper 1.5 teaspoons; dried marjoram 2 teaspoons; garlic 6 cloves (crushed); bay leaf 2–3 pieces (optional, for the jars); whole pepper a few peppercorns (optional, for the jars); preserving jars 370–500 ml and new lids; clean towel for the pot during sterilization

Pork neck in a preserving jar (recipe from the times of the Czechoslovak Socialist Republic)

Pork neck in a preserving jar (recipe from the times of the Czechoslovak Socialist Republic) recept

Easy to prepare
6 portions
30 minutes

Jan, 17. 12. 2025

Hearty “neck in its own juice” exactly as it was made in the Czechoslovak Socialist Republic — without modern shortcuts, with a full, spiced flavor and a very soft texture. The meat is first dry-cured so it absorbs the flavors of garlic, pepper and marjoram, and then sterilized directly in the jar. Great cold or hot, with bread and the juice, with mashed potatoes or in sauces.

For 6 portions

Ingredients

pork neck whole 1.5 kg (cut into larger pieces)
salt 30 g (approx. 2 % of the meat weight)
ground black pepper 1.5 teaspoons
dried marjoram 2 teaspoons
garlic 6 cloves (crushed)
bay leaf 2–3 pieces (optional, for the jars)
whole pepper a few peppercorns (optional, for the jars)
preserving jars 370–500 ml and new lids
clean towel for the pot during sterilization

Preparation procedure

Preparing the meat Cut the pork neck into larger cubes or chunks (fits better into the jars). Mix the salt, pepper, marjoram and garlic and rub the mixture thoroughly into the meat from all sides. Cover and place in the refrigerator for 48 hours.
Sterilizing the jars Wash and boil the jars and lids or warm them in the oven at 100 °C for about 15 minutes. Let them dry.
Filling the jars Place a piece of bay leaf and a few peppercorns in the bottom of each jar (optional). Pack the meat tightly up to 2–3 cm below the rim. Do not add water or fat; the meat will release its own juice. Wipe the rims, seal tightly with new lids.
Canning Put a folded cloth on the bottom of a large pot, set the jars on it and fill with water to about 3/4 of their height. Cover with a lid, bring to a boil, reduce to a gentle simmer and sterilize for 2 hours. Keep the water hot at all times.
Cooling and resting After finishing, turn off the stove and let the jars partially cool in the water. Carefully remove them, tighten the lids, turn them upside down for 5 minutes and return them. Let cool completely and store in the refrigerator, where the juice will set into a delicious jelly.

Number of servings: 6–8

Total preparation time: 30 minutes of work + 48 hours resting + 2 hours sterilization + cooling

Difficulty: easy

Tips and safe storage

For longer shelf life use “double canning”: after 24 hours sterilize the jars again for 60–90 minutes from a gentle simmer.
Store in a cool place. In the refrigerator it will keep 1–2 weeks; after double canning and cold storage it will keep significantly longer. Consume an opened jar within 3–4 days.
The meat is great heated in a pan in its own juices, with mashed potatoes, with cabbage and dumplings, or thinly sliced for fresh bread and mustard.

Conclusion

Jarred pork neck is an honest “retro” classic: the meat is tender, the juice gelled and the taste nostalgic. A few simple steps, precise salt and spices – and you have a festive plate ready without work on the day of serving. Save the recipe and treat yourself to a taste that doesn’t age.

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