Presa is an amazingly tender, flavorful cut of pork - we call it "the other red meat!" Grilled medium rare, each bite is juicy and full of mouthwatering flavor. This shoulder steak is a thick cut piece marbled with rich fats. Our pork is certified acorn-fed Ibérico de Bellota, the finest quality in Spain. You can taste the difference! If it isn't called Bellota, it isn't the best.

The secret? Acorns, pasture and lots of exercise. The pork from our friends at Montaraz comes from pasture-raised 100% Ibérico breed pigs that spend their whole lives outdoors, wandering the 'dehesa' forests of southwest Spain. In the fall, they eat enormous amounts of sweet acorns (‘bellotas’ in Spanish), adding a complex flavor and fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Ibérico pork from any other.

To prepare this incredible pork, simpler is better. Bring to room temperature, season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The center of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.

Incredibly, the antioxidant-rich fat in this pork is healthy for you, very similar to extra virgin olive oil. Really! That is why they call acorn-fed Ibérico pigs 'walking olive trees.'

You will receive one frozen presa steak, delivered on dry ice. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of wine and a good, crusty loaf of bread!

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

NOTE: this item is CA Prop 12 compliant.