Iberico Pork Boneless Short Collar Neck (Mogote) | ±1.1kg
- Regular price
-
£25.00 - Regular price
-
- Sale price
-
£25.00
Couldn't load pickup availability
-
-
-
FROZEN
-
Product Description
- Pata Negra breed
- Reared in the Iberian Peninsula, Spain
- ±1.1kg; £22.73/kg
- Frozen
Iberico Pork Boneless Short Collar Neck
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.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
| Weekday | FREE on orders over £60 (£5.95 on smaller orders) |
| Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
| Same Day Delivery (London only) | COMING SOON |
SPAIN
