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Ibérico Pork Sliced Presa | ±300g

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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 (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.


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Saturday FREE on orders over £80 (£9.95 on smaller orders)
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Ibérico Pork Sliced Presa | ±300g


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.

Customer Reviews

Based on 2 reviews
Delicious presa

This was absolutely delicious. I followed instructions in the Brindisa recipe book and it couldn’t have been easier. And quick! I’ll certainly buy this again.

Thank you for your kind words about our Iberico Pork Sliced Presa! We're so glad to hear that you found it delicious and easy to prepare. We're also excited to let you know that we have new pantry products available that you might enjoy. We look forward to serving you again soon!

Paul Fry
Iberia pork presa

Bought it for my son’s 21st birthday bbq, wow, flavour is incredible. Order process and delivery very good, thanks Patryk.

Hello Paul,
Thank you for taking the time to leave a review for our Iberico Pork Sliced Presa. We're so glad to hear that it was a hit at your son's birthday BBQ! We take pride in sourcing top-quality products and we're happy to hear that the flavour was incredible. We hope you continue to enjoy our products and thank you for choosing us. Have a great day!