Located deep within the pork shoulder, the Iberico Pork Presa is a lean muscle that boasts rich marbled flavors. This particular cut is highly sought after by Spaniards during the traditional pig harvest known as “Matanza.” Despite being a shoulder cut, it is surprisingly tender and frequently marbled, with a robust & almost beefy taste.
Our exquisite Iberico pork is directly sourced straight from La Alberca, a small village in the province of Salamanca, Spain, situated in the pristine Dehesa ecosystem bordering Portugal. Our pigs are Iberian, reared in green pastures and oak groves with pure soils free from synthetic fertilizers and pesticides. No antibiotics or growth promoting hormones are used and the Iberian pigs are free to roam the open space at all times.
Products Details
Serving Suggestions
- Due to its thickness the best way to cook is to reverse sear the presa cut is on indirect heat first, then sear.
- Can also be slow-roasted and sliced against the grain
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