Iberico Presa Steak is one of the most prized cuts from the Iberico pig, known for its rich marbling, deep flavor, and tender, steak-like texture. Sourced from Loriente Family Foods, Presa comes from the shoulder area and is often treated like a premium pork steak. It has enough marbling to stay juicy over high heat, but a meatier bite than thinner cuts like Secreto. The result is a bold, satisfying Iberico pork cut that works beautifully on the grill, in cast iron, or roasted whole and sliced. Why This Iberico Presa Stands Above the Rest Iberico Presa is a standout cut for customers who want the richness of Iberico pork with the structure and eating experience of a steak. While Secreto is thin, quick-cooking, and heavily marbled, Presa is thicker, meatier, and more substantial. It still has the signature Iberico richness, but with a firmer bite and more centerpiece-style presentation. This is the cut to choose when you want Iberico pork to feel like the main event. It can be seared hard and sliced like steak, grilled over charcoal, or roasted and served with simple sides. The flavor is rich enough to stand on its own, but versatile enough for Spanish, Mediterranean, steakhouse, or barbecue-style preparations. Flavor & Texture Iberico Presa Steak is rich, savory, juicy, and full-bodied. The texture is tender but meaty, with beautiful marbling that helps keep the cut moist during cooking. Compared to standard pork shoulder cuts, Iberico Presa has a cleaner, richer fat profile and a more refined finish. Expect a steak-like bite with deep Iberico flavor, excellent juiciness, and enough structure to slice beautifully after resting. Sourcing & Handling Product: Iberico Presa Steak Average Weight: 1.50 lb per pack Packaging: Vacuum-packed Product State: Frozen Cut: Presa, a premium shoulder-area Iberico pork cut Preparation: Raw; cook before serving This product is vacuum-packed to preserve quality and may arrive fresh or frozen depending on fulfillment timing and inventory. Keep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking. Preparation Tips Iberico Presa can be cooked like a premium steak or roasted whole and sliced. Thaw fully in the refrigerator if frozen. Pat dry before seasoning. Season simply with salt, pepper, garlic, smoked paprika, rosemary, thyme, or citrus. Sear over high heat in cast iron, on a grill, or on a plancha to build a crust. Finish gently if needed, depending on thickness. Rest before slicing against the grain. Because Presa is thicker than Secreto or Pluma, it benefits from a strong sear followed by controlled finishing heat. The goal is a browned exterior, juicy center, and clean slices. Iberico Presa vs. Standard Pork Shoulder Iberico Presa Steak Standard Pork Shoulder Flavor Rich, savory, and deeply Iberico Mild to moderately porky Texture Tender, juicy, steak-like Often firmer or better for slow cooking Marbling Naturally well-marbled Varies widely Cooking Style Sear, grill, roast, slice Braise, roast, smoke, shred Best For Premium pork steak experience Pulled pork or everyday roasts Eating Experience Refined and centerpiece-worthy Familiar and casual Iberico Presa vs. Iberico Secreto Iberico Presa Iberico Secreto Cut Style Thicker, meatier shoulder cut Thin, flat hidden cut Flavor Rich, bold, and steak-like Rich, buttery, and crisp-edged Texture Tender with a substantial bite Juicy, loose-grained, quick-cooking Best Cooking Method Sear and finish, grill, roast Hot and fast sear or grill Best Use Centerpiece steak-style plate Tapas, tacos, rice bowls, quick sear Eating Experience More substantial and steak-like More delicate and fast-cooking Serving Ideas & Pairings Serve Iberico Presa Steak as the centerpiece of the meal and slice it after resting. It works especially well as: Grilled Iberico Presa with flaky salt Cast iron Presa with garlic and herbs Presa steak with crispy potatoes Spanish-style Presa with romesco or aioli Sliced Presa over rice or roasted vegetables Charcoal-grilled Presa with lemon and herbs Presa with chimichurri or salsa verde Steakhouse-style pork with a simple pan sauce This cut pairs well with bold, bright, and smoky flavors. Think sherry vinegar, lemon, garlic, rosemary, thyme, smoked paprika, roasted peppers, grilled onions, crispy potatoes, and crusty bread.