pork presa

The Ibérico Presa is a highly sought-after cut of pork neck, especially appreciated in Spain. This exquisite meat comes from Iberian pigs that live freely in the Extremadura region and feed on acorns, which gives it a nutty flavor. The intense, fine marbling makes the meat a juicy and aromatic delight. To prepare this gourmet meat to its full potential, use a quick frying method, searing the meat for 2-3 minutes, followed by cooking it in the indirect area of ​​the grill or using the sous vide cooking method (a special cooking method in which the meat is cooked in a vacuum bag). After frying, the Presa should be allowed to rest so that its tenderness and roasted aromas can develop optimally. Seasoned with a little sea salt, the Spanish Cerdo Presa is a delicious steak that is perfect for both BBQ and pan-frying. The combination of the unique Iberico Presa and the humane rearing of the Iberico cattle makes it a delicacy that will delight any meat lover. The Ibérico Bellota variety, fed during the Montanera (montanera season), takes quality to a new level and promises a truly unique taste experience.

Ibérico Presa is a truly gourmet meat, perfect for a juicy steak. To properly prepare this pork, you should first trim the core of the Ibérico Presa's neck. The intense marbling provides a nutty flavor that makes the meat particularly aromatic. Ibérico Bellota, from free-range, acorn-fed pigs, brings with it an incomparable aroma. Starting with 2-3 minutes in the indirect area of ​​the BBQ, the Presa should first be seared to develop the roasted aromas. Afterward, it is recommended to cook the meat sous vide at 56°C to ensure tenderness. The ideal internal temperature for Ibérico Presa is between 55°C and 60°C to keep the pork tender, juicy, and flavorful. After cooking, the Presa should rest for a few minutes before serving. Seasoned with sea salt to enhance the natural flavors and bring the taste of Extremadura and Andalusia to the plate, this delicacy becomes the perfect highlight of any barbecue evening. Enjoy the flavors of Spain in every bite! It's easy to prepare an exquisite appetizer – an Iberico Presa Carpaccio. First, cut the well-chilled meat into very thin slices, preferably with a sharp knife or a slicer. The thin slices are crucial for the tender texture of the carpaccio. Then, place the thinly sliced ​​Presa slices on a large plate or platter. Drizzle the top of the meat with high-quality olive oil and balsamic vinegar, or for a fresher taste, you can add a few drops of lemon juice. Finally, sprinkle a pinch of sea salt and freshly ground pepper over the sliced ​​meat to enhance the flavor. Garnish this sumptuous dish with some fresh arugula leaves for a bitter, spicy touch. To make carpaccio even more flavorful, sprinkle freshly shaved Parmesan or Pecorino over the meat.