Ibérico Pork Presa

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£35.00

Extremadura, Spain Free-range Ibérico, dehesa-raised, acorn-fed Nutty, sweet fat with high oleic acid content

A presa from Legado Ibérico — one of the most sought-after cuts from the Ibérico pig. Taken from the shoulder, heavily marbled with sweet, nutty acorn-fed fat. Free-range, dehesa-raised in Extremadura. Sear fast, serve pink, slice against the grain. Closer to a steak than to standard pork.

Ibérico Pork Presa

£35.00

A presa from Legado Ibérico — one of the most prized cuts from the Ibérico pig, taken from the shoulder, between the shoulder blade and the loin. The presa is a muscle that does moderate work, which gives it a balance of tenderness and structure that few other cuts can match. It is heavily marbled with the distinctive, nutty, sweet intramuscular fat that only Ibérico pork produces, and when cooked over high heat, that fat renders quickly through the meat, keeping it juicy and adding a richness that is closer to beef than to conventional pork.

Legado Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain — an ancient ecosystem of holm oak and cork oak where the pigs roam freely, foraging on grass, herbs, and acorns. During the montanera season, the pigs feed heavily on acorns, which gives their fat a high proportion of oleic acid — the same monounsaturated fatty acid found in olive oil — and the distinctive nutty, sweet flavour profile that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.

The presa is a quick-cooking cut. It does not need long braising — it is at its best seared fast over high heat and served pink, sliced against the grain. Think of it as a steak rather than a roast.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (presa)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.

Remove the presa from the freezer and defrost in the refrigerator for 12–24 hours. Once defrosted, take it out of the fridge 15–20 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

The presa is a quick-cooking cut — treat it like a steak, not a roast. The heavy marbling means it produces enough fat to cook in its own rendered juices, so you need very little or no added oil.

Heat a heavy pan, griddle, or barbecue grill to high. Place the presa in the pan and sear for 2–3 minutes per side until deeply caramelised on the outside. The fat will render quickly and the surface should develop a dark, rich crust. Do not move the meat during searing — let the heat do the work.

The presa is best served pink at the centre. The internal temperature should reach 58–62°C — this is higher than you would take a beef steak to the same doneness, but the marbling ensures the pork stays juicy and tender at this point. If the piece is particularly thick, you can finish it in a 180°C oven for 3–5 minutes after searing.

Rest for 5–8 minutes. Slice against the grain into 1cm strips. The cross-section should be deep pink with visible marbling throughout.

The nutty, sweet character of the acorn-fed fat means the presa does not need a rich sauce. A squeeze of lemon, a scattering of flaky salt, or a simple salad of ripe tomatoes dressed with good olive oil is enough. It also works well with roasted peppers, grilled spring onions, or a handful of wild rocket. If you want something more substantial alongside, braised lentils or white beans dressed with sherry vinegar and olive oil complement the pork well.

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Description

A presa from Legado Ibérico — one of the most prized cuts from the Ibérico pig, taken from the shoulder, between the shoulder blade and the loin. The presa is a muscle that does moderate work, which gives it a balance of tenderness and structure that few other cuts can match. It is heavily marbled with the distinctive, nutty, sweet intramuscular fat that only Ibérico pork produces, and when cooked over high heat, that fat renders quickly through the meat, keeping it juicy and adding a richness that is closer to beef than to conventional pork.

Legado Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain — an ancient ecosystem of holm oak and cork oak where the pigs roam freely, foraging on grass, herbs, and acorns. During the montanera season, the pigs feed heavily on acorns, which gives their fat a high proportion of oleic acid — the same monounsaturated fatty acid found in olive oil — and the distinctive nutty, sweet flavour profile that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.