This is an interesting and very rare cut of pork. Not only because its "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 to Wagyu beef.
It is thick and juicy and is a very different pork steak. I usually reverse sear it up to 135-140 degrees.
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.