- Acorn fed 'Pata Negra' pork from Spain
- Tender shoulder steak
- Grill and serve rare
- USDA approved, Shipped frozen
- From Covap, a farmer's cooperative in Cordoba
- Size - Approx. 1.2 lbs
Presa is a beautiful, flavorful cut of pork that melts in your mouth - we call it "the other red meat!" Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavor that speaks of its free-range acorn fed source.
Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than the "pluma" end loin or the "secreto" flank steak.
Ibérico de Bellota pork comes from free range, acorn fed Ibérico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavor and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Ibérico pork from any other.
Our favorite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The center of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.
You will receive one frozen 'presa' steak, delivered on dry ice. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of wine and a good, crusty loaf of bread!
The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.
Iberico pork shoulder loin.
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Customer ReviewsAverage rating from 13 reviews Write a review
"This cut of Iberico pork stands up to the best beef filet I have ever had!! Hands down it melts in your mouth and has replaced beef at our table!!"
JON RICKS - PROSPER, Texas
"Fantastic taste! "
Keith Burrow - Augusta, GA
"This meat was just amazing. Tender, and bright red. Could hardly believe it was pork. Brushed with olive oil, a little salt and some red pepper flakes. Seared for about 2 minutes per side, then moved to indirect heat for about 5 minutes per side. Remove, cover and let sit for 10 minutes then slice thinly. Nyum Nyum! We had with pan fried asparagus and a veggie salad."
Gary - Raleigh, NC
David R. DeVoe - Philadelphia, PA
"This pork is unbelievable. Grilled rare and sliest thin, serve with a toothpick."
Robert Jones - La Grange, KY
"Outstanding!! Lightly coated 2 of these with garlic salt & lemon pepper & grilled charred-rare over very hot wood fire to 118F. Served with 35 year-old burgundy. Amazing"
David Gelfand - OAKLAND, CA
"the tastiest pork roast I've ever had .... highly recommended"
Michael Biernoff - Washington, DC
tom nettles - FREEPORT, IL
"LOVE this product! Unlike any pork in the stores, even top markets. Very tender and flavorful. Will buy again! Just by looking at the deep red color you know it is different, Not like the tasteless white pork."
Linda - Memphis, TN
"VERY GOOD TASTE"
Robert C GRAY - BRANDON, MS
Vicente - Vienna, Virginia
"Superb!!. It's tasty, juicy, tender. Iberico by all means."
"Yes, incredible to enjoy pink pork."