|Iberico Pork Presa|
Iberico Pork Presa adds a new dimension to a Sunday roast. The Presa is a specialized muscle within the shoulder. It is tender and juicy, but leaner than the "Plumas" end loin or the "Secreto" flank steak.
The extreme marbling of fat running through the Iberian Pata Negra earns it a reputation as the “Wagyu of Pork.“ Iberico Pork has a high concentration of oleic acids (monounsaturated fatty acids) which have a beneficial effect over blood cholesterol levels. The pork fat has 55% oleic acid—only olive oil has a higher concentration!
A Spanish Rioja or an Estrelle Damm beer compliment the dark and flavourful Iberico Presa. The aromas and flavour of Ibérico bellota Presa may be best savoured when accompanied by an oven fresh crusty bread and a good wine. You need nothing more.
In the 1.2kg packet you with get 2 ±600g Iberico Presa. Roasted as a whole piece, this will give you a fantastic centre piece to your family meal. Defrost the product overnight, and then bring to room temperature half an hour before you want to cook. Put a little oil, salt and pepper all over and seal in a hot pan on all sides. Finish in a preheated oven at 180°C for 25 minutes, then let rest for 10 minutes.
Our Iberico Pork is supplied by Agroibericos DeRaza, the leading company in the trade of fresh and cured Iberian meat in Spain.
Founded in 1996 by Regino Diaz Del Rio, and certified under the strictest quality standards, DeRaza currently has 65 estates for raising Iberian pigs, the descendants of the orginal Iberian Pig, and Sus mediterranceus.
These pigs wander estates across Castilla-La Mancha, Andalusia and Estremadura that are abundant in cork and holm oaks and feed naturally on acorns, which give the finished pork a nutty, earthy taste and aroma. DeRaza believes in the wisdom of the natural world, and raises these Iberian Pata Negra pigs in the way nature intended.