Iberico Pork presa Spain los linares Frozen

The Imperiko "presa" cut (or presa Ibérica in Spanish) is an extremely fine and delicious cut of pork from the black Iberian pig (cerdo ibérico), originating from Spain. Below I explain it in detail:

✅ What part of the animal does it come from?

• The presa is located between the neck and the shoulder blade , near the beginning of the fillet.

• It is a part of the shoulder (paleta) but more internal and very marbled (with fat between the fibers).

• It weighs approximately 500–600 g per animal, meaning it is small and therefore rare and expensive .

✅ Features

• It has a very strong flavor due to the intramuscular fat (similar to wagyu in beef).

• It is as soft as a fillet but juicier .

• It often comes from certified Iberian pigs that are fed on acorns (bellota), which gives it a unique flavor and aroma.

✅ How to bake properly

1. Room temperature : Take it out of the refrigerator at least 30 minutes before.

2. Grill or pan cooking :

   • Moderate to high temperature

   • 2–3 minutes on each side for medium (internal temperature ~60°C)

   • If you want it more well-done, reach 65–68°C — no higher because it will dry out.

3. Resting : Let it "rest" for 5 minutes before cutting it, so it retains its juices.

✅ Other cooking methods

• Sous-vide for absolute temperature control (e.g. 58°C for 2 hours, then flame).

• Baked in the oven with a mustard/herb crust.

• Carpaccio / tartare (in premium versions, with maturation).

✅ Where is it used / Accompanying

• Haute cuisine dish in Spain.

• It goes great with:

  • mashed potatoes or parsnips ,

  • smoked salts ,

  • PX (Pedro Ximénez) sauce or onion jam .