Iberico Pork Presa on a wooden cutting board, garnished with sage and garlic.
Top view of Iberico Pork Presa on a wooden board with herbs and garlic.
Sliced Iberico Pork Presa showing juicy pink interior and crispy edges.
Iberico Pork Presa on a wooden cutting board, garnished with sage and garlic.
Top view of Iberico Pork Presa on a wooden board with herbs and garlic.
Sliced Iberico Pork Presa showing juicy pink interior and crispy edges.

Iberico Pork Presa

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The Pork Presa is a leaner piece of muscle that is found deep within the Iberian Pata Negra pork shoulder. A nestled piece of muscle that has rich marbled flavors that course through its roast like form. This glorious piece of pork can be slow roasted and sliced against the grain to serve at a party of 4-5 people. Get your delicious share of the Iberico Pork Presa before its all gone!
                               

Pairs well with: 'The Rub'

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Iberian Pata Negra Pork Shoulder

Preferred Cooking Method: Second City Prime's preferred cooking method for the Iberico Pork Presa is to slow roast it in the oven. The optimal oven temperature is 325 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Iberico Pork Presa should be cooked in the oven at 325 degrees fahrenheit until it reaches an internal temperature of 145 degrees fahrenheit.

Wine Pairing: German Riesling

  • Cut: Presa (Muscle within the pork shoulder)
  • Weight:  Approx. 1 - 2 Pounds
  • Grade: Iberico Pork

 

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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