La Prudencia Iberico Presa
Rich in flavor and incredibly succulent, this pork shoulder steak from La Prudencia comes from the famed Iberico pig, raised in freedom in Extremadura.
TASTING NOTES FROM THE CURATOR
With a deeply red color, and deeply webbed white streaks of fat, the La Prudencia Presa has the same beautiful marbled quality of Wagyu beef. Succulent, and full of flavor, and showing a deep red color while raw, this pork shoulder steak is a tasty delight. An oval-shaped cut from the Iberian pig, it tastes subtly of acorn and hazelnut, owing to the swine’s diet of nuts, herbs, and roots.
PREPARATIONS AND PAIRINGS
This pork shoulder can be enjoyed in a variety of very simple ways—from raw to well-roasted.
The La Prudencia Presa shines the simpler it’s prepared.
- Heat your pan. Add olive oil.
- Seal your meat in a smoking hot frying pan for around four minutes each side; until a beautiful golden brown crust forms
- Transfer to a preheated oven at 180˚C for 10 minutes
- Remove, wrap the presa in foil, and let rest for another 15 minutes
- Season with Maldon Sea Salt Flakes before serving.
A SPECIAL PIG
This piece of meat, taken from the part of the pig where the loin muscle meets the shoulder neck area, is one that is found only in the Iberico pig raised in the dehesa. Yes, it is that special.
The infusion of the fat inside the muscle (intramuscular fat) gives it a very tender texture and an unmistakable flavor. The meat from the Iberian pig, precisely because of this intramuscular fat, is rich in Omega-3 fatty acids, and is said to decrease cholesterol. Again, making it distinct from non-Iberico pigs.
Your cut of Iberico Presa comes frozen and vacuum packed. Store in freezer.
Thaw only when about to cook.
Cooked leftover meet can only be kept in fridge for 3 to 4 more days. Consume immediately.