Iberico Pork Presa
Iberico Pork Presa is found between the shoulder and loin of Iberico Pata Negra Pigs. One of the most tender and well-marbled cuts which can prepared quickly and simply. Known as the “Wagyu of Pork” with its heavy marbling, it really isn’t comparable to any other pork.
Containing two ±700g pieces per pack, this provides an outstandingly exquisite centrepiece for any occasion. Simply roast and serve sliced, Presa, along with most cuts from the Iberico pigs can be served slightly pink allowing the meat to retain the juicy and subtly acorn and evocative flavour.
Our in-house team have found the best way to cook such a delicious product requires simplicity and execution. A sprinkling of Maldon Sea Salt and Olive Oil cover the meat and fry in a smoking hot frying pan for 4 minutes on either side, to get a gorgeous golden-brown crust. After sealed, transfer to a preheated oven at 180 for 10 minutes. Remove from the oven, wrap in tin foil and let rest for another 15 minutes, the residual heat with continue to cook the meat whilst also providing resting time, after which it will be juicy and unctuous ready to be sliced across the grain and served with warm potato salad, roasted pumpkin slices and a glass of Bodegas Ontanon Reserve Rioja 2010.