Iberico Presa

Positioned between the shoulder blade and loin, this premium cut is the moderately worked muscle that offers exceptional tenderness with a richly marbled texture. The nutty, sweet fat unique to this heritage breed Iberian pork melts during high-heat cooking, basting the meat from within for juiciness and beef-like depth of flavour. These pigs roam freely across ancient Dehesa oak forests in southwestern Spain, foraging on grasses, herbs, and acorns. The exercise and acorn-heavy diet enriches the fat with oleic acid, creating Iberian pork's signature deep and nutty flavour. Let this nuttiness shine with a hazelnut pesto and red chimichurri.