Iberico Pork Presa
Iberico Pork Presa is an oval-shaped cut, found between the shoulder and loin of Spanish Pata Negra pigs. A very tender and well-marbled meat, it can be prepared quickly and simply by roasting and serving sliced. Presa, as with most cuts from the Iberian pigs, can be served slightly pink.
We have found the best way to cook this delicious cut is to sprinkle with Maldon sea salt and olive oil to baste the meat, and seal it in a smoking-hot frying pan for 4 minutes on each side, to get a gorgeous golden-brown crust. Then transfer to a preheated oven at 180 degrees C for 10 minutes. Remove from the oven, wrap in tin foil and let rest for another 15 minutes. The residual heat will continue to cook the meat while it rests. It will be juicy and bursting with subtle acorn flavour, ready to be sliced across the grain and served with warm potato salad and roasted pumpkin slices.
Enjoy with a Bodegas Ontanon Rioja Reserva 2010.