Presa Iberica is a meat cut from the Iberico pork attached to the shoulder, and located near the head of the loin.
Presa Iberica is a very tender well marbled cut that can be prepared quickly over a hot pan. Due to its location, it possesses qualities of both the shoulder and loin.
Presa is a beautiful, flavorful cut of pork that melts in your mouth - we call it the other red meat! Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavour that speaks of its free-range acorn fed source.
Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than pluma end loin or the secreto flank steak.
Iberico pork comes from free range, Iberico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
Our favorite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The center of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.
You will receive one frozen bag of presa steak, delivered on ice pads. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of wine and a good, crusty loaf of bread!