- Acorn fed 'Pata Negra' pork from Spain
- Tender shoulder steak
- Grill and serve rare
- USDA approved, Shipped frozen
- From Covap, a farmer's cooperative in Cordoba
- Size - Approx. 1.2 lbs
Presa is a beautiful, flavorful cut of pork that melts in your mouth - we call it "the other red meat!" Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavor that speaks of its free-range acorn fed source.
Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than the "pluma" end loin or the "secreto" flank steak.
Ibérico de Bellota pork comes from free range, acorn fed Ibérico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavor and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Ibérico pork from any other.
Our favorite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The center of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.
You will receive one frozen 'presa' steak, delivered on dry ice. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of wine and a good, crusty loaf of bread!
The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.
Iberico pork shoulder loin.
Serving size 4 oz (112g). Servings per container varied. Calories 220. Calories from fat 130. Total fat 14g (22%), Saturated fat 6g (31%), Trans fat 0g (0%). Cholesterol 70mg (23%), Sodium 65mg (3%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 25g. Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 8%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
People Who Viewed This Item Also Bought
"Just so as recommended, salt and pepper on both sides and allow setting time of at least 30 minutes. I added evoo prior to searing on a chip smoke charcoal grill.."
Erin and Michael McCausey - Westminster, CO - Mar 6, 2018
"WOW - meat does not come any better than this! Needs no other treatment than salt, pepper and a hot grill taking it to medium rare."
Tarjei - Houston, TX - Nov 25, 2017
Edwin Granberry Jr - Winter Park, FL - Aug 20, 2017
"Tasty but tough"
Michael Quinlivan - Naples, FL - Aug 20, 2017
"I love this cut of pork. The roast came just as promised and was delicious."
Lponce - Redding, CA - Jul 7, 2017
Christopher Andrews - Tulsa, OK - Jun 26, 2016
"I've never had pork this good!"
MARK SHEPARD - PARK CITY, UT - May 24, 2016
"I was cautious about this because any shoulder steak needs some consideration as how to prepare it, and I thought grilling was a bit far-fetched. This was a step beyond. I've always loved Ibérica de Bellota cured and sliced products, but the grilling meat is way better than most American beef. Grill it for your very best friends and family, as you would the best cut of any meat you love. "
CSS - Edenton, NC - May 4, 2016
"A BBQ taste sensation. Juicy and succulent, some may mis-steak for the tenderest of beef! "
Henry Mulzac - Rockville, MD - Apr 28, 2016
"Grilled as directed to medium rare, excellent meal!"
Cynthia Pugliese - Cheshire, CT - Apr 24, 2016
"On an especially pleasant evening, we grilled your Presa Iberia de Bellota and ate the dinner on our deck while viewing the Sierra mountains and their freshly fallen snow. All was delicious."
Ron Larson - Bishop, CA - Apr 24, 2016
"So good all it neesds is Spanish olive oil and salt and pepper before grilling"
David Titus - Salem, Massachusetts - Dec 27, 2015
"very tender and tasty"
Marylyn Williams - CHARLOTTE, NC - Oct 18, 2015
"tender,very flavorful. I enjoyed it more than a traditional beef steak. I can't think of a better way to easily and quickly enjoy pork"
Carmelo Bellia - Teaneck, NJ - Sep 28, 2015
Roberto Corpus - Hanson, KY - Mar 22, 2015
"This was delicious. I got this as a gift for my son, the chef, and he prepared it perfectly. It was tender, succulent, and so much more flavorful than standard grocery store pork. A treat, and worth every penny!"
MARY SCHLEICHER - MIDLOTHIAN, VA - Feb 10, 2015
"best pork ever"
Stephen Smith - Far Hills, NJ - Jan 5, 2015
"Absolutely delicious. We will order it again."
Patricia Farino - newport Coast, CA - Jan 4, 2015
jerry breshears - rogers, AR - Jan 2, 2015
"Can't believe it's pork, Amazing"
KATHY WESLOCK - LAKE IN THE HILLS, IL - Dec 29, 2014
"Beautiful! Especially when cooked on the BBQ."
Richard Dietrich - LYNBROOK, NY - Oct 28, 2014
"If it had 10 stars that would be our rating"
Will Palmer - South Pasadena, FL - Oct 19, 2014
"This cut of Iberico pork stands up to the best beef filet I have ever had!! Hands down it melts in your mouth and has replaced beef at our table!!"
JON RICKS - PROSPER, Texas - Jul 13, 2014
"Fantastic taste! "
Keith Burrow - Augusta, GA - May 18, 2014
"This meat was just amazing. Tender, and bright red. Could hardly believe it was pork. Brushed with olive oil, a little salt and some red pepper flakes. Seared for about 2 minutes per side, then moved to indirect heat for about 5 minutes per side. Remove, cover and let sit for 10 minutes then slice thinly. Nyum Nyum! We had with pan fried asparagus and a veggie salad."
Gary - Raleigh, NC - Apr 3, 2014
"This pork is unbelievable. Grilled rare and sliest thin, serve with a toothpick."
Robert Jones - La Grange, KY - May 19, 2013
"Outstanding!! Lightly coated 2 of these with garlic salt & lemon pepper & grilled charred-rare over very hot wood fire to 118F. Served with 35 year-old burgundy. Amazing"
David Gelfand - OAKLAND, CA - May 19, 2013
"the tastiest pork roast I've ever had .... highly recommended"
Michael Biernoff - Washington, DC - May 12, 2013
"LOVE this product! Unlike any pork in the stores, even top markets. Very tender and flavorful. Will buy again! Just by looking at the deep red color you know it is different, Not like the tasteless white pork."
Linda - Memphis, TN - Apr 7, 2013
"VERY GOOD TASTE"
Robert C GRAY - BRANDON, MS - Mar 24, 2013
"Superb!!. It's tasty, juicy, tender. Iberico by all means."
Juan Jose - Nov 13, 2011
"Yes, incredible to enjoy pink pork."
OLEG - Jul 15, 2011