Presa ibérica ◆

Presa ibérique

What it is

The presa sits on top of the blade at the head of the loin: a thick disc of around half a kilo, two to a pig, and the most heavily veined of the Iberian cuts. The trade's own line is that on a bellota pig it beats the ham, and that it is the piece the butcher keeps for himself.

In the kitchen

Thick enough to treat like a beef fillet: sear it hard, finish it in a low oven to 58 °C in the centre, rest it ten minutes. Slice across the grain — the fat veins all run one way, and cut along them it eats tough.

Goes with

Pimentón de la Vera Sherry vinegar Olive oil Garlic Piquillo pepper Thyme Potato Oloroso

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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