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The presa is from the shoulder of the pig, a part of the loin where it meets the shoulder blades, a cut that is not normally separated in UK butchering. It is a thick cut, with a light marbling of fat, which should be cooked only medium rare to retain its succulence. The exterior can be seared on all sides for 10-15 minutes and the meat then be left to rest in a low oven for around a quarter of an hour to produce a tender, flavoursome meat.
A good size piece ideal for the barbecue over an open flame or grill. One piece is suitable for 3-4 people as a main course.
Approximately 600g in total. This is a frozen product.
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Señorio de Montanera is a company based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn-fed hams.
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