Translation missing: en.products.product.price.regular_price $74.99
Translation missing: en.products.product.price.sale_price $74.99 Translation missing: en.products.product.price.regular_price
  • Presa Iberica | Shoulder Steak - Meat N' Bone
  • Presa Iberica | Shoulder Steak - Meat N' Bone



    Presa Iberica | Shoulder Steak

    Translation missing: en.products.product.price.regular_price $74.99 1.5 - 2 lbs
    Translation missing: en.products.product.price.sale_price $74.99 Translation missing: en.products.product.price.regular_price
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    Description of Presa Iberica | Shoulder Steak
    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. 


    1. Thaw Properly: If frozen, thaw your Presa Ibérica de Bellota in the fridge for 24-48 hours.
    2. Room Temperature: Allow the meat to reach room temperature for about 30-60 minutes before cooking.
    3. Seasoning: Season generously with salt and perhaps a touch of olive oil to enhance its natural flavors.
    4. High Heat: Preheat your grill or skillet to high heat.
    5. Cooking: Sear the Presa Ibérica de Bellota for about 2-3 minutes on each side for a medium-rare finish.
    6. Resting: Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
    7. Slicing: Slice against the grain for tender bites.
    8. Enjoy: Savor the unique, nutty flavor of your Presa Ibérica de Bellota!


    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:

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