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Presa Ibérica de Bellota - Pork Shoulder Steak (1.2 Pounds)


Presa Ibérica de Bellota - Pork Shoulder Steak (1.2 Pounds)

Free-Range Ibérico Pork - Approximately 1.2 Pounds

All Natural

$58.95ip-01 ip-01 ip-01
  • Acorn-fed 'Pata Negra' pork from Spain
  • Tender shoulder steak
  • Grill and serve rare
  • USDA approved, Shipped frozen
  • From a farmer's cooperative in Cordoba
  • Size - Approx. 1.2 lbs

Presa is a beautiful, flavorful cut of pork that melts in your mouth - we call it "the other red meat!" Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavor that speaks of its free-range acorn fed source.

Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than the "pluma" end loin or the "secreto" flank steak.

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.

Our favorite 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 center of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.

You will receive one frozen 'presa' steak, delivered on dry ice. Thaw to room temperature before cooking. Be sure to serve with a fine bottle of 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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Customer Reviews

Average rating from 47 reviews
  • "Meh. Been all over Spain for 40 yrs Had my first presa in the Sierra de Aracena near Jabugo. Wonderful stuff Had it many times Cooked it at home on my grill using a reverse sear technique with three hours of dry brining took it off at 135 and let it rest. It was fine but nothing to write home about for the money. Very good but not worth the expense by any means. ( I buy ibérico hams , chorizos etc a lot so I’m not ignorant or a snob. Just sayin "

    Perry - Hoffman Estates, IL August 2020

  • "Great flavor and tender was perfect "

    Frank - Baltimore, MD January 2020

  • "This is the most amazing pork I have ever had in my entire life. Well worth the price!! It is tender, flavorful! "

    Julia - Rockledge, FL December 2019

  • "The boneless pork shoulder was a gift from our son, it was absolutely delicious. I would have never known it was pork."

    Ally - Hampton, VA August 2019

  • "Excellent Products and Service"

    Eric - Elizabeth, CO June 2019

  • "This is my second order of this pork. It is truly wonderful!!"

    michael - louisville, KY January 2019

  • "This was a Christmas gift for my son. It looks fabulous, but he hasn't cooked it yet."

    Susan - Harvard, MA December 2018

  • "Tender,juicy,flavorful, delicious"

    Luz - Levittown, PA December 2018

  • "I've had jamon Iberico at restaurants in France and Spain. Your product is easily comparable."

    Joseph - 56 Felt st. Salem, MA November 2018

  • "This is definitely not the pork we are accustomed in the US. The flavor and texture are completely different making it a delicious delicacy when cooked properly. It's worth trying. "

    Bryan - Gaithersburg, MD September 2018

  • "Cooked sous vide to 140, then seared on the grill-meat heaven!"

    Austin - FREDERICK, MD June 2018

  • "Just so as recommended, salt and pepper on both sides and allow setting time of at least 30 minutes. I added evoo prior to searing on a chip smoke charcoal grill.."

    Erin - Westminster, CO March 2018

  • "WOW - meat does not come any better than this! Needs no other treatment than salt, pepper and a hot grill taking it to medium rare."

    Tarjei - Houston, TX November 2017

  • "Excellent product"

    Edwin - Winter Park, FL August 2017

  • "Tasty but tough"

    Michael - Naples, FL August 2017

  • "I love this cut of pork. The roast came just as promised and was delicious."

    Lponce - Redding, CA July 2017

  • "wonderful quality"

    Christopher - Tulsa, OK June 2016

  • "I've never had pork this good!"

    MARK - PARK CITY, UT May 2016

  • "I was cautious about this because any shoulder steak needs some consideration as how to prepare it, and I thought grilling was a bit far-fetched. This was a step beyond. I've always loved Ibérica de Bellota cured and sliced products, but the grilling meat is way better than most American beef. Grill it for your very best friends and family, as you would the best cut of any meat you love. "

    CSS - Edenton, NC May 2016

  • "A BBQ taste sensation. Juicy and succulent, some may mis-steak for the tenderest of beef! "

    Henry - Rockville, MD April 2016

  • "Grilled as directed to medium rare, excellent meal!"

    Cynthia - Cheshire, CT April 2016

  • "On an especially pleasant evening, we grilled your Presa Iberia de Bellota and ate the dinner on our deck while viewing the Sierra mountains and their freshly fallen snow. All was delicious."

    Ron - Bishop, CA April 2016

  • "So good all it neesds is Spanish olive oil and salt and pepper before grilling"

    David - Salem, Massachusetts December 2015

  • "very tender and tasty"

    Marylyn - CHARLOTTE, NC October 2015

  • "tender,very flavorful. I enjoyed it more than a traditional beef steak. I can't think of a better way to easily and quickly enjoy pork"

    Carmelo - Teaneck, NJ September 2015

  • "the best"

    Roberto - Hanson, KY March 2015

  • "This was delicious. I got this as a gift for my son, the chef, and he prepared it perfectly. It was tender, succulent, and so much more flavorful than standard grocery store pork. A treat, and worth every penny!"

    MARY - MIDLOTHIAN, VA February 2015

  • "best pork ever"

    Stephen - Far Hills, NJ January 2015

  • JORGE - HARRISON, NY January 2015

  • "Absolutely delicious. We will order it again."

    Patricia - newport Coast, CA January 2015

  • "Outstanding."

    jerry - rogers, AR January 2015

  • "Can't believe it's pork, Amazing"

    KATHY - LAKE IN THE HILLS, IL December 2014

  • "Beautiful! Especially when cooked on the BBQ."

    Richard - LYNBROOK, NY October 2014

  • "If it had 10 stars that would be our rating"

    Will - South Pasadena, FL October 2014

  • "This cut of Iberico pork stands up to the best beef filet I have ever had!! Hands down it melts in your mouth and has replaced beef at our table!!"

    JON - PROSPER, Texas July 2014

  • "Fantastic taste! "

    Keith - Augusta, GA May 2014

  • "This meat was just amazing. Tender, and bright red. Could hardly believe it was pork. Brushed with olive oil, a little salt and some red pepper flakes. Seared for about 2 minutes per side, then moved to indirect heat for about 5 minutes per side. Remove, cover and let sit for 10 minutes then slice thinly. Nyum Nyum! We had with pan fried asparagus and a veggie salad."

    Gary - Raleigh, NC April 2014

  • David - Philadelphia, PA June 2013

  • "This pork is unbelievable. Grilled rare and sliest thin, serve with a toothpick."

    Robert - La Grange, KY May 2013

  • "Outstanding!! Lightly coated 2 of these with garlic salt & lemon pepper & grilled charred-rare over very hot wood fire to 118F. Served with 35 year-old burgundy. Amazing"

    David - OAKLAND, CA May 2013

  • "the tastiest pork roast I've ever had .... highly recommended"

    Michael - Washington, DC May 2013

  • tom - FREEPORT, IL April 2013

  • "LOVE this product! Unlike any pork in the stores, even top markets. Very tender and flavorful. Will buy again! Just by looking at the deep red color you know it is different, Not like the tasteless white pork."

    Linda - Memphis, TN April 2013


    Robert - BRANDON, MS March 2013

  • Vicente - Vienna, Virginia January 2013

  • "Superb!!. It's tasty, juicy, tender. Iberico by all means."

    Juan - November 2011

  • "Yes, incredible to enjoy pink pork."

    OLEG - July 2011

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