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Iberico Sliced Pork Presa - Frozen

Regular price
£14.00
Regular price
Sale price
£14.00
Tax included.
Weight
  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±275g; £5/100g
  • Pack contains 6-8 slices
  • Frozen

Sliced Iberico Pork Presa

Iberico Pork Presa, one of the most tender and well-marbled cuts from Spanish Pata Negra pigs, is found between the shoulder and loin, and can be prepared quickly and simply. This pack provides ready-to-cook slices that need no prepping or thinking about. Presa can be served slightly pink which allows the meat to retain its juicy and subtle acorn flavour.

Cooking tips

We like to fry these beautiful slices off super quick, in a hot frying pan for a couple of minutes on each side. All they need is a touch of Maldon sea salt sprinkled over them and they are sublime! Perfect on Sunday morning with eggs, roasted tomatoes and some sautéed spicy potatoes.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Iberico Sliced Pork Presa - Frozen

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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