Presa is a tender, flavorful cut of pork - we call it "the other red meat!" Grilled medium rare, each bite is juicy and full of mouthwatering flavor. Presa is thicker and less fatty than the "pluma" end loin or the "secreto" flank steak.

This Ibérico pork comes from pasture-raised Ibérico breed pigs indigenous to Spain. They live an ideal life munching on grass and herbs under cork and holm oak trees in the 'dehesa' forests of southwest Spain. 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.

To prepare this incredible pork, simpler is better. Bring to room temperature, 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.