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Presa Iberica | Shoulder Steak
7
Translation missing: en.products.product.price.regular_price $54.99 1.5 - 2 lbs
or 4 interest-free payments of with 
Translation missing: en.products.product.price.sale_price $54.99 Translation missing: en.products.product.price.regular_price
Translation missing: en.products.product.price.unit_price Translation missing: en.accessibility.unit_price_separator Social Sharing
This is an interesting and very rare cut of pork. Not only because it's "iberico pork" (basically the tastiest pork there is). But also because it is usually just cut like this in Spain. It is actually considered the finest cut in the Iberian pig.
Presa actually looks like red meat and should be cooked medium-rare or medium. The meat has a very high marble content and is the pork equivalent of Wagyu beef.
It is thick and juicy and is a very different pork steak.
HOW TO COOK IT
- Thaw Properly: If frozen, thaw your Presa Ibérica de Bellota in the fridge for 24-48 hours.
- Room Temperature: Allow the meat to reach room temperature for about 30-60 minutes before cooking.
- Seasoning: Season generously with salt and perhaps a touch of olive oil to enhance its natural flavors.
- High Heat: Preheat your grill or skillet to high heat.
- Cooking: Sear the Presa Ibérica de Bellota for about 2-3 minutes on each side for a medium-rare finish.
- Resting: Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
- Slicing: Slice against the grain for tender bites.
- Enjoy: Savor the unique, nutty flavor of your Presa Ibérica de Bellota!
WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?
To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.
This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet.
Our Presa comes from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe
Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.
This item MIGHT be delivered frozen.
Buy it and cook it like our customers did
Customer Reviews
4.7 Based on 7 Reviews
Customer Photos
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Filter Reviews:
NC
02/06/2022
Nick C. I recommend this product
KA
12/31/2021
Ken A. I recommend this product
Lots of flavor...
It was my first time trying iberico shoulder steak. I like it a lot but I didn't love it. This flavor reminds me of grass fed beef which I don't particularly love. The meat is fairly tender but not as tender as I hoped. I probably need to try secreto iberico in the future. It definitely worth trying though.
JJ
12/26/2023
Justin J. 
United StatesI recommend this product
Great meat
This meat was absolutely amazing, the marbling was perfect and it tasted amazing! It truly is the Wagyu of pork! The only reason it’s 4 star instead of 5 is because I also got Wagyu Picanha with it and I will never be able to rank anything above that! The service and packaging and shipping and all of that was better than 5 star!
JS
11/02/2023
JeffreyD S. United StatesI recommend this product
Amazing taste and quality
Excellent size and taste. Cooks out amazing and has pork flavors like nothing else.
A
10/16/2023
Andre 
United StatesVery high quality piece of meat. Very tender, well marbled and cut like butter. Grilled it up as thick steaks to medium rare and people loved it. Texture was like good beef NY strip but had a pork taste that followed it. Very unique. Would recommend to try at least once.