Iberian Pork Collar without Presa

The Iberian pork mogote is a cut taken from the upper part of the neck, located between the collar and the head of the animal. It is a very juicy piece with a balanced proportion of lean meat and marbled fat, giving it a tender texture and an intense flavor. It is ideal for grilling, roasting, or pan-searing, and is also used in select cured meats. Its juiciness and rich taste make it one of the most appreciated cuts among Iberian pork enthusiasts.