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One of Spain’s most prized pork cuts, Iberico Presa is celebrated for its exceptional marbling, deep flavour, and remarkable tenderness. Cut from the upper shoulder near the blade, this highly sought-after cut is often considered one of the finest examples of Iberian pork, loved by chefs and BBQ enthusiasts for its balance of richness and texture.
What makes Iberico Presa so special is the natural marbling that runs throughout the meat. Sourced from Iberian pigs, this cut benefits from their unique genetics, which allow fat to be finely distributed within the muscle. The result is an incredibly juicy, tender pork cut with a distinctive nutty, buttery flavour that intensifies when cooked.
During the final stages of rearing, Iberian pigs often roam freely through Spain’s oak forests, feeding on acorns (“bellotas”), grasses, and wild herbs. This traditional lifestyle contributes to the depth of flavour and richness Iberico pork is famous for, giving the Presa its signature succulence and complexity.
Why You’ll Love It
- Premium Iberian pork cut
- Exceptionally marbled, tender, and juicy
- Rich, buttery flavour with subtle nutty undertones
- Perfect for BBQs, grilling, pan-searing, or roasting
- One of the most highly regarded cuts in Spanish cuisine
Cooking Suggestions
Iberico Presa is best cooked quickly over high heat to develop a beautifully caramelised crust while keeping the inside tender and juicy.
- BBQ / Grill: Sear over high heat for 3–4 minutes per side
- Pan: Cook in a hot cast-iron pan until deeply golden and caramelised
- Resting: Allow to rest before slicing to retain its natural juices
Best served medium to medium-rare and sliced against the grain. It pairs beautifully with simple accompaniments such as sea salt, chimichurri, roasted vegetables, or crispy potatoes, allowing the natural flavour of the pork to shine.
This product is frozen. It could begin to thaw during the delivery process. Therefore, we do not advise refreezing it once you receive it.
Cut To The Steak
Iberico pork comes from the Iberian pig, a premium breed native to Spain and Portugal, renowned for its exceptional marbling, tenderness, and rich flavour.
“Bellota” means acorn in Spanish. Bellota Iberian pigs roam freely through oak forests and naturally feed on acorns, wild herbs, and grasses during the montanera season.
Iberico pork is prized for its intense marbling, buttery texture, and deep flavour. The breed’s genetics, natural lifestyle, and acorn-rich diet create a unique eating experience often compared to Wagyu beef.
Authentic Iberico pork comes from a specialised breed raised slowly in spacious free-roaming environments. Bellota-fed pigs require large grazing areas and an acorn-rich diet, making production far more limited and labour-intensive than conventional pork.
Iberico pork has a rich, savoury flavour with buttery texture and subtle nutty notes from the acorn-based Bellota diet. Many people describe it as more complex and luxurious than traditional pork.
Yes. High-quality Iberico pork cuts are commonly served medium or slightly pink in the centre, particularly cuts such as Pluma, Secreto, and Presa. This helps preserve tenderness and juiciness.
Iberico pork naturally contains higher levels of oleic acid, the same healthy fat found in olive oil. This contributes to its silky texture and distinctive flavour profile.
Some of the most prized Iberico cuts include Pluma, Secreto, Presa, and Loin. These cuts are especially valued for their marbling, tenderness, and suitability for grilling or BBQ cooking.
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One of Spain’s most prized pork cuts, Iberico Presa is celebrated for its exceptional marbling, deep flavour, and remarkable tenderness. Cut from the upper shoulder near the blade, this highly sought-after cut is often considered one of the finest examples of Iberian pork, loved by chefs and BBQ enthusiasts for its balance of richness and texture.
What makes Iberico Presa so special is the natural marbling that runs throughout the meat. Sourced from Iberian pigs, this cut benefits from their unique genetics, which allow fat to be finely distributed within the muscle. The result is an incredibly juicy, tender pork cut with a distinctive nutty, buttery flavour that intensifies when cooked.
During the final stages of rearing, Iberian pigs often roam freely through Spain’s oak forests, feeding on acorns (“bellotas”), grasses, and wild herbs. This traditional lifestyle contributes to the depth of flavour and richness Iberico pork is famous for, giving the Presa its signature succulence and complexity.
Why You’ll Love It
- Premium Iberian pork cut
- Exceptionally marbled, tender, and juicy
- Rich, buttery flavour with subtle nutty undertones
- Perfect for BBQs, grilling, pan-searing, or roasting
- One of the most highly regarded cuts in Spanish cuisine
Cooking Suggestions
Iberico Presa is best cooked quickly over high heat to develop a beautifully caramelised crust while keeping the inside tender and juicy.
- BBQ / Grill: Sear over high heat for 3–4 minutes per side
- Pan: Cook in a hot cast-iron pan until deeply golden and caramelised
- Resting: Allow to rest before slicing to retain its natural juices
Best served medium to medium-rare and sliced against the grain. It pairs beautifully with simple accompaniments such as sea salt, chimichurri, roasted vegetables, or crispy potatoes, allowing the natural flavour of the pork to shine.
This product is frozen. It could begin to thaw during the delivery process. Therefore, we do not advise refreezing it once you receive it.
Cut To The Steak
Iberico pork comes from the Iberian pig, a premium breed native to Spain and Portugal, renowned for its exceptional marbling, tenderness, and rich flavour.
“Bellota” means acorn in Spanish. Bellota Iberian pigs roam freely through oak forests and naturally feed on acorns, wild herbs, and grasses during the montanera season.
Iberico pork is prized for its intense marbling, buttery texture, and deep flavour. The breed’s genetics, natural lifestyle, and acorn-rich diet create a unique eating experience often compared to Wagyu beef.
Authentic Iberico pork comes from a specialised breed raised slowly in spacious free-roaming environments. Bellota-fed pigs require large grazing areas and an acorn-rich diet, making production far more limited and labour-intensive than conventional pork.
Iberico pork has a rich, savoury flavour with buttery texture and subtle nutty notes from the acorn-based Bellota diet. Many people describe it as more complex and luxurious than traditional pork.
Yes. High-quality Iberico pork cuts are commonly served medium or slightly pink in the centre, particularly cuts such as Pluma, Secreto, and Presa. This helps preserve tenderness and juiciness.
Iberico pork naturally contains higher levels of oleic acid, the same healthy fat found in olive oil. This contributes to its silky texture and distinctive flavour profile.
Some of the most prized Iberico cuts include Pluma, Secreto, Presa, and Loin. These cuts are especially valued for their marbling, tenderness, and suitability for grilling or BBQ cooking.
Iberico Presa - Spanish Iberian Pork
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