La Prudencia Iberico Presa

The Iberico presa is very similar to the pluma.  It is the juiciest and most flavourful part of the Spanish Iberian pig. It has a lot of intramuscular fat thanks to which it has become a highly valued part in the gastronomic world.

The presa is sometimes known as the “pork’s caviar” for its exclusivity — it’s hidden between the cabecero or shoulder collar and the shoulder itself. The thick-cut is insanely juicy, and it’s best enjoyed when grilled at high heat.

*****

Presa Iberica is one of the three Iberico meat cuts (pluma and secreto being the other two) that every meat connoisseur just can’t get enough of. This cut is of an intense garnet colour, with thick grains and abundantly marbled.

Just like Wagyu, Iberico pork has loads of fantastic intramuscular fat which gives it that outstanding sweet, buttery and rich flavor, and a super delicate and tender texture, which earns it the nickname “Wagyu of Pork”.

For cooking it whole, the reverse sear technique may be used. Pre-heat oven to 120°C and season the presa with sea salt and pepper. Place it on a rack in the oven and cook until its internal temperature is 60°C (around 30 minutes). Let it rest for 15 minutes. In the meantime, pre-heat a heavy based pan with some oil or butter. Once the pan is very hot, place the presa in the pan and sear for 45 seconds on each side. It is then ready to be served, just be sure to cut it across the grain. This method will result in a juicy presa that has medium doneness. If you cannot handle redness in pork, you can cook it till the internal temperature is 70°C or 66°C for medium well doneness.

Alternatively, the presa can be sliced into 1 – 1.5cm steak cuts, then pan-fry on a pan over medium high heat for about 2 – 3 minutes on each side.