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.
Approximate, per 1 racion (~180g grilled Iberian pork). Values vary by recipe and portion.
Ingredients
- ·600 g presa ibérica (in one or two pieces)
- ·2 tbsp olive oil
- ·flaky sea salt
- ·freshly ground black pepper
- ·(optional) a sprig of rosemary and a garlic clove
Method
- 1
Take the presa out of the fridge 30 minutes before cooking so it comes to room temperature, then pat it dry.
- 2
Rub lightly with olive oil and season with pepper, holding back the salt until after searing.
- 3
Heat a heavy skillet or griddle until very hot.
- 4
Sear the presa for about 3 to 4 minutes on each side, so a deep brown crust forms while the marbled fat begins to render; for the last minute you can add rosemary and a crushed garlic clove for perfume.
- 5
Cook to an internal temperature of about 58 to 60°C for a rosy medium, which suits this cut best.
- 6
Rest the meat on a board for 5 minutes so the juices settle.
- 7
Slice across the grain, sprinkle with flaky sea salt and serve straight away.