This premium cut of Ibérico pork is so beautifully marbled, you could mistake it for a fine cut of beef. Except that it tastes even better. Tender and juicy, this red meat pork is perfect for grilling.

Season with salt and pepper and grill or sear the presa. The center of the steak should still be pink. Cut thin slices to best enjoy the flavor.

Ibérico pork comes from pasture-raised Ibérico pigs indigenous to Spain. Their black color and dark hoofs give them the name 'pata negra,' or black footed pigs. They live an ideal life munching on grasses and herbs under holm oak and cork trees. Their diet provides a complex flavor and a fat that literally melts in your mouth. The exercise provides 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.