Iberico Pork Boneless Short Collar Neck (Mogote) | 1kg

Regular price: £16.00
Regular price: ~~£16.00~~
Sale price: £16.00

Andalusia & Extramadura - SpainFree-range Ibérico / Acorn-fedPata Negra breedFat rich in oleic acidServes 3-6

Description

Iberico pork boneless short collar neck, also known as 'Mogote,' is a prized cut from the Spanish Pata Negra pigs renowned for their superior quality. This cut is flavourful and tender, with a rich marbling that enhances its succulence when braised or slow-cooked. Its unique texture and depth of flavour make it a favourite among chefs and enthusiasts of Iberian cuisine, perfect for creating gourmet dishes that highlight the best of Spanish pork.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Ingredients

1. Thaw the Meat:

- Remove the frozen 1 kg Iberico pork collar (mogote) from the freezer and place it in the refrigerator. Let it thaw for about 12 to 24 hours, depending on the thickness.

2. Preheat the Oven or Slow Cooker:

- For oven braising, preheat your oven to 150°C.
- If using a slow cooker, set it to low.

3. Season the Pork:

- Pat the pork dry with paper towels to remove any excess moisture.
- Generously season it with salt, pepper, and your favourite herbs (like rosemary or thyme). You can also add a bit of smoked paprika or garlic powder to complement the pork's rich flavour.

4. Sear the Pork:

- Heat 1 to 2 tablespoons of olive oil in a large pan over medium-high heat.
- Sear the pork collar on all sides until it forms a nice golden-brown crust (about 3 to 4 minutes per side). This step adds flavour, but if you are in a rush, you can skip it.

5. Prepare the Braising Liquid:

- In the same pan, add sliced onions, carrots, and garlic. Sauté for a few minutes until they soften.
- Add about 1 cup of liquid. You can use a combination of:
- White wine (for a light, aromatic touch)
- Chicken or vegetable broth
- Apple cider (for a subtle sweetness)
- Stir the liquid with the vegetables, scraping up any browned bits from the bottom of the pan.

6. Slow Cook/Braise:

- Transfer the seared pork and the braising liquid with vegetables to an oven-safe dish with a lid (or directly into your slow cooker).
- If using the oven, cover and braise the pork for about 3 to 4 hours at 150°C.
- If using a slow cooker, cook on low for 6 to 8 hours or until the pork is incredibly tender and easy to pull apart with a fork.

7. Rest and Serve:

- Once the pork is done, let it rest for about 10 minutes.
- Slice or shred it and serve with the flavourful vegetables and braising sauce.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

ACORN-FED

FROZEN

The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.

5 stars: 3 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Iberico Pork Boneless Short Collar Neck (Mogote) | ±1.1kg

Meat is excellent quality, very juicy. Used it for kebabs. Thanks for amazing service.

Thank you so much for your kind words! We're thrilled to hear that the Iberico Pork Boneless Short Collar Neck was a hit in your kebabs. We take pride in providing our customers with top-quality meats and exceptional service. We appreciate your support and hope to serve you again soon!

Great in quality with good price

Great in quality with good price. Suit for many recipes.

Thank you For your 5-star review. The Iberico Pork collar neck is indeed very versatile and so flavourful. Very happy you enjoyed it and we lookm forward to serving you again soon.

Surprisingly good value

I've had the 2kg collar, but this time had to settle for a smaller one.... but not to worry, there was still (with some pig cheeks) enough to feed 5 in a cook up. Although it's a fatty-ish piece, there's loads of meat and (sacrilege for some) I did this sous vide and it effectively confit-ed . Super tender, super tasty. Can take a healthy amount of seasoning.
Unfortunately no photos of the finished product as it got inhaled before I'd got around it...

Thank you for reviewing our Iberico Pork Boneless Short Collar. We’re glad you found it a great value and enough for five. While it can be fatty, we’re happy the meat was tender, flavourful, and turned out well sous vide. We appreciate your feedback and look forward to serving you again!