Iberico Pork Presa | ±1.5kg
- Regular price
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£49.30 - Regular price
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- Sale price
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£49.30
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FROZEN
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Product Description
- Pata Negra breed
- Reared in the Iberian Peninsula, Spain
- ±1.5kg; £38.66/kg
- Frozen
Iberico Pork Presa
Iberico Pork Presa is an oval-shaped cut, found between the shoulder and loin of Spanish Pata Negra pigs. A very tender and well-marbled meat, it can be prepared quickly and simply by roasting and serving sliced. Presa, as with most cuts from the Iberian pigs, can be served slightly pink.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
Delivery
Weekday | FREE on orders over £60 (£5.95 on smaller orders) |
Saturday | FREE on orders over £80 (£9.95 on smaller orders) |
Same Day Delivery (London only) | COMING SOON |
Iberico Pork Presa | ±1.5kg
- Regular price
-
£49.30 - Regular price
-
- Sale price
-
£49.30
SPAIN
The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.