WHAT IS PRESA IBERICA DE BELLOTA? Presa Iberica de Bellota is a meat cut from the Iberico pork attached to the shoulder, and located near the head of the loin, also known as flat iron muscle. Presa is a very tender well marbled cut that can be prepared quickly over a hot pan or BBQ. Arturo Sánchez products are true gastronomic jewels, acknowledged all around the world, where the Arturo Sánchez brand has become a benchmark and a guarantee of prestige, purity and flavour. If you are lucky enough to get your hands on a piece of Arturo Sánchez Presa Iberica de Bellota, you will experience the finest piece of pork that will melt in your mouth. Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavour that speaks of its free-range acorn fed source. Ibérico de Bellota pork comes from free range, acorn fed Ibérico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavor and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Ibérico pork from any other. HOW TO COOK PRESA IBERICA DE BELLOTA? Our favourite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour. HOW WILL I RECEIVE MY PRESA IBERICA DE BELLOTA? You will receive one frozen vac pac of presa steak delivered on ice pads. If you are not using the presa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM PRESA TO PRESA, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR PRESA IBERICA DE BELLOTA.
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