These collars are made from free range pure wild boar.
Collar is the cured shoulder of the wild boar. It is dry cured using the same method as ham. Collar is deliciously flavoursome, but as it comes from the pigs shoulder which does more work in moving the pigs around than the back legs so it has has more intramuscular fat than ham, so will not slice into smooth homogenous slices. It is cooked with the same method as ham which is poaching in liquid, then removing the rind before glazing with a sugar/mustard type glaze and baking for about 10 minutes in a hot oven to melt the glaze.
Please note the rind of the wild boar ham shows the dark hair of the wild boar - this causes no problem as during the cooking process after poaching the skin should be removed and discarded, just leaving the fat layer exposed for glazing.