- 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 18 reviews Write a review
Roberto Corpus - Hanson, KY - Mar 22, 2015
"This was delicious. I got this as a gift for my son, the chef, and he prepared it perfectly. It was tender, succulent, and so much more flavorful than standard grocery store pork. A treat, and worth every penny!"
MARY SCHLEICHER - MIDLOTHIAN, VA - Feb 10, 2015
"best pork ever"
Stephen Smith - Far Hills, NJ - Jan 5, 2015
"Absolutely delicious. We will order it again."
Patricia Farino - newport Coast, CA - Jan 4, 2015
jerry breshears - rogers, AR - Jan 2, 2015
"Can't believe it's pork, Amazing"
KATHY WESLOCK - LAKE IN THE HILLS, IL - Dec 29, 2014
"Beautiful! Especially when cooked on the BBQ."
Richard Dietrich - LYNBROOK, NY - Oct 28, 2014
"If it had 10 stars that would be our rating"
Will Palmer - South Pasadena, FL - Oct 19, 2014
"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 - Jul 13, 2014
"Fantastic taste! "
Keith Burrow - Augusta, GA - May 18, 2014
"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 - Apr 3, 2014
"This pork is unbelievable. Grilled rare and sliest thin, serve with a toothpick."
Robert Jones - La Grange, KY - May 19, 2013
"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 - May 19, 2013
"the tastiest pork roast I've ever had .... highly recommended"
Michael Biernoff - Washington, DC - May 12, 2013
"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 - Apr 7, 2013
"VERY GOOD TASTE"
Robert C GRAY - BRANDON, MS - Mar 24, 2013
"Superb!!. It's tasty, juicy, tender. Iberico by all means."
Juan Jose - Nov 13, 2011
"Yes, incredible to enjoy pink pork."
OLEG - Jul 15, 2011