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Presa Ibérico Pork Shoulder Steak by Aljomar (1.5-2 Pounds)

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Presa Ibérico Pork Shoulder Steak by Aljomar (1.5-2 Pounds)

Ibérico Pork Raised on Pasture | IP-60A

All Natural

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  • Spanish Ibérico pork
  • Raised on pasture
  • For grilling or roasting
  • Rich and flavorful
  • Red meat pork
  • Size - Approximately 1.5-2 lbs

This delicious cut of Ibérico pork is so wonderfully marbled, you could mistake it for a fine cut of beef. Except that it tastes even better. Rich and juicy, this red meat pork is ideal for grilling.

The best way to prepare the presa steak is to season it with salt and pepper, then grill or sear in a skillet. Don't overcook, the center should be pink. Cut thin slices to best enjoy the flavor.

Ibérico pork is from free-range Ibérico pigs native to Spain. Their black color and dark hoofs give them the name 'pata negra,' or black hooved pigs. They spend their lives wandering outside, munching on grasses and herbs under cork and holm oak trees. This diet provides a complex flavor and a fat that literally melts in your mouth. The free-ranging lifestyle creates the intense marbling that distinguishes Ibérico pork from any other.

You will receive two 'presa' steaks frozen, delivered on dry ice. Thaw in the refrigerator before cooking. Be sure to serve with a fine bottle of Spanish wine and a good, crusty loaf of bread!

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

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