PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

Message us 0,00€

Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Presa · ibérico de bellota pork · 750 g

Presa ibérica de bellota, 750 g: the ibérico cut you carve

Presa is the oval muscle at the shoulder end, above the loin, of the Iberian pig. There are two per animal, and the cut keeps its Spanish name everywhere. This pack, presa de cerdo ibérico bellota, is 750 g from an acorn-finished pig, at €37.90. Thick enough to cook whole and carve, it serves three or four.

Close-up of grilled presa ibérica carved into slices with a juicy pink centre
Presa ibérica de bellota, 750 g

Presa ibérica de bellota, 750 g

On the label: Presa de cerdo ibérico de bellota, 750 g

37,90€ VAT incl. (€50.53/kg)

In stock

Add to basket

What you get

Cut Presa: oval shoulder-end muscle above the loin, two per pig
On the Spanish label Presa de cerdo ibérico de bellota, 750 g
Animal Iberian breed pig; de bellota means finished on acorns in the dehesa
Pack 750 g, vacuum-packed; number of pieces not stated
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 3–4, at 200–250 g per person
Sliced presa ibérica in a black pan with mushrooms and a dark glossy sauce

How to cook it

  • Cook it in one piece. Pat dry, salt, and put it on a very hot grill or pan to build a crust on all sides.
  • Then move it to the cool side of the barbecue, or into the oven at 180 °C (355 °F).
  • Take it off at a core temperature of 63–65 °C (145–149 °F). The centre stays pink, which is right for ibérico pork.
  • Rest it for five minutes, then carve across the grain in slices about 1 cm thick.
  • Spanish kitchens also bread thin slices as escalopes, or braise the piece in red wine.

Presa: good to know

How is presa different from secreto and pluma?

Thickness. Secreto and pluma are flat and done in minutes. Presa is a compact muscle that you treat like a small roast. The three are compared on our ibérico pork page.

Pink pork: is that safe?

Ibérico pork may be served pink. If you prefer it cooked through, carry on a little longer, but it loses fat and juice quickly.

Would it work as a December centrepiece?

For a small table, yes. The recommended dispatch is Wednesday 16 December, for delivery on Thursday 17; dates are on the December delivery page.

Goes well with

Secreto, pluma and abanico for the grill, or the ibérico de bellota pork fillets as a leaner partner.