Extremadura & Andalusia (dehesa) · Spain
Presa Iberica
Presa is a well-marbled cut from the top of the shoulder (the collar/blade end) of the Iberian pig, one of the small 'butcher's cuts' that come from acorn-fed animals in the western Spanish dehesa. Long overlooked and used for cured meats, it became a restaurant star for its tenderness and rich, nutty fat.
Approximate, per 1 racion (~180g grilled Iberian pork). Values vary by recipe and portion.
Where it comes from
Presa is a well-marbled cut from the top of the shoulder (the collar/blade end) of the Iberian pig, one of the small 'butcher's cuts' that come from acorn-fed animals in the western Spanish dehesa. Long overlooked and used for cured meats, it became a restaurant star for its tenderness and rich, nutty fat. It is seared or grilled quickly and served medium, sliced against the grain.
Where to eat Presa Iberica
0 restaurants worldwide serve it.
The variants
Presa a la brasa
Grilled over charcoal and served pink with salt flakes.
Presa al horno
Roasted as a whole piece for sharing.
Presa iberica de bellota
From acorn-fed Iberian pigs, the most marbled grade.
Cook it yourself
- Presa Iberica
Presa ibérica is a beautifully marbled shoulder cut from the acorn-fed Iberian pig, prized for tenderness and a rich, nutty fat that renders as it cooks. Treated like a fine steak, it is seared hard, rested and served pink, needing little more than good salt.