Presa Iberica – Frozen

This meat from the blade end has uniform streaks of fat on the outside and inside, with homogenous, very distinctive marbling. The cut is ideal for turning into sausages and curing but it can also be used uncured in various dishes: carpaccio of Iberian presa, tataki,  roasted with stuffing, stone grilled, barbecued, etc. Whatever method you choose to cook it, it will always give excellent results. It’s so good that, along with Iberian pluma (a cut from the top end of the loin), it is one of the two Iberian pork cuts that are most appreciated by connoisseurs and chefs.

Price is per kilo.