Details

WHAT IS PRESA IBERICA?

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, flavourful 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 rooting for 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.

HOW TO COOK PRESA IBERICA?

Our favourite 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 centre 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 flavour.

HOW WILL I RECEIVE MY PRESA IBERICA?

You will receive one frozen vac pac of presa steak delivered on ice pads. If you are not using the presa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM PRESA TO PRESA, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR PRESA IBERICA.

Name: Presa Iberica

Ingredients: Iberian Pork

Net Weight: 1-1.5Kg

Drained Weight: N/A

Storage: Keep frozen, defrost 24 hours prior to use

Best Before: See Label

Allergens: N/A

Iberico Pork from Guijuelo (Salamanca)

We source all our Iberico pork directly from the abattoir in Guijuelo (Salamanca) which has over 100 years history in the preparation and production of Iberian pork meats.