Do you know what Iberian mogote is? When we think about Iberian pork, cuts like the loin, presa, or secret often come to mind. However, there’s a lesser-known but equally delicious piece: the iberian Mogote.
This cut, appreciated for its juiciness and flavor, is a hidden gem within the wide variety of Iberian pork products. At César Nieto, we explain what iberian Mogote is, its characteristics, and how it differs from other popular cuts.
What is iberian mogote?
The iberian mogote from César Nieto is a cut taken from the upper part of the cabecero (neck end) of the Iberian pork loin, near the nape. This location gives the Mogote its characteristic marbling, which provides a tender texture and a deep, rich flavor. Like other Iberian pork cuts, it stands out for its juiciness and versatility in the kitchen.
Its strategic location on the upper part of the cabecero combines lean meat with infiltrated fat. Thanks to this marbling, the Mogote is a tender and juicy cut, ideal for quick cooking methods or grilling.
Being less lean than the loin or tenderloin, it offers a more robust flavor, making it a perfect choice for those seeking cuts that are both flavorful and full of character.
Differences Between iberian mogote and Other Pork Cuts
Although all Iberian pork cuts share the rich flavor characteristic of this unique breed, the Mogote distinguishes itself through both its anatomical location and culinary properties.
Iberian mogote vs Iberian Loin
The Iberian loin is one of the most popular and prized cuts of Iberian pork. However, there are notable differences between the two:
- Texture: The loin is leaner with less marbling, resulting in a firmer, less juicy texture compared to the Mogote.
- Flavor: The Mogote has a more intense and fatty flavor, while the loin offers a milder, more balanced taste.
- Culinary Uses: While the loin is ideal for curing or roasting, the Mogote is better suited for grilling, pan-searing, or even stewing.
Iberian mogote vs iberian presa
The presa ibérica is another highly coveted cut, located between the shoulder and the loin. Both cuts boast excellent marbling, but the presa tends to be more heavily marbled than the Mogote.
The presa is slightly more tender due to its higher fat content, while the Mogote offers a texture that’s somewhere between the presa and the loin. The presa is highly valued for roasting and quick high-heat cooking, while the Mogote also shines when grilled, pan-seared, or used in traditional stews.
Iberian mogote vs iberian secret
The iberian secret, located in the inner part of the shoulder, is another cut well-known for its flavor and juiciness. The secret is closer to the shoulder, whereas the Mogote is found in the cabecero of the loin.
Both cuts are juicy, but the secret is typically fattier and therefore more tender and unctuous. The secret is ideal for grilling or pan-searing, while the Mogote is also excellent for stews and braises, where its intense flavor truly shines.
Where to Buy High-Quality iberian mogote?
If you’re wondering where to buy high-quality iberian mogote, César Nieto offers an exclusive selection of Iberian pork cuts, raised in freedom and naturally fed in the best dehesas. Our expertise and commitment to quality ensure that every piece we provide meets the highest standards of flavor and freshness.
At César Nieto, we invite you to discover this exceptional cut and experience its full gastronomic potential. Visit us and take home a unique culinary experience!
