Grilled Pork Neck Steaks with Burnt Peaches

Pork neck is actually the muscle that runs from the pig’s shoulder into the neck. It’s the cut that is traditionally kept whole to make coppa (traditional Italian dry-cured ham). A tubular muscle, it can also be cut into fleshy steaks, since it has the perfect marbling to fat-to-meat ratio. I didn’t cook much pork neck until recently, when I prepared one like a brisket. I was concerned that it might be too lean, but even after cooking for seven hours, it wasn’t dry at all – the intra-muscul