Spanish Pork
Presa is considered to be the finest cut of the Iberian pig.
It is the cut attached to the shoulder at the head of the loin.
The Presa is best cooked slowly and served medium to medium rare.
Iberia pork has a very high marbling content and is the pork equivalent of Wagyu beef.
The flavour and tenderness of this meat is exceptional.
The Press is best served medium rare.
To cook, season with salt and pan fry on a medium heat in butter and oil for 8 minutes each side. Rest for 10 minutes.
Each Press weighs between 300g and 400g
