“Iberico Presa?” I hear you ask. It’s quite simple, my local butcher has started getting some more trendy/unfamiliar cuts of meat. These all come from a company called Basco Fine Foods. They are specialist importers from Spain, and even though it all comes frozen. The quality is superb.
We’ve had secreto and pork cheeks. Secreto is a thin piece from the shoulder. Not too dissimilar to flat iron steak. The cheeks, need to be slow cooked, but when I served them up to my wife. She thought they were beef. They are that red. The reason all this meat is red is that anything Iberico descends from wild boar. Anything Serrano is a normal pig. The cut of meat I had my eye on was the Iberico Presa. Again a shoulder cut, but think more the trapezius muscle. Hence it’s a large thick piece of marbled pork.
I treated it like steak. Which for me means, putting in the oven at 80c until the internal temperature is correct. For pork this is 65c. This took about 40mins. Not long at all. I only lightly seasoned it and was shocked that no liquid whatsoever had come out it. I sliced a little piece off to try it, chefs perks. If you can get a hold of this stuff, it is the new food of the gods. It has a deep mature flavour. The texture of beef, but more mild sweet flavour. Quite stunning really. An absolute find.
- Iberico Presa-500g
- Mashed Potato-300g
- Chicory-1 per person
- Orange Juice-200ml
- Sherry Vinegar- 1 Tbsp
- Braeburn Apples-2 finely chopped
- Shallot- 1 sliced
- Sugar 50g
- Walnuts 50g
- Make the compote by sweating the shallot. Add the apples, sugar and water to cover. Cook over a high heat to evaporate the liquid off. Mash some of the apples to make a puree, leave some chunky. Add the walnuts and breadcrumbs and some seasoning to taste.
- For the the Presa. As mentioned above. Seal in a hot pan. Thirty seconds a side. Season lightly with salt and pepper. Place on a baking tray in the oven at 80°C for 35-40mins until the internal temperature reaches 65°C. Leave to rest for 5-10 minutes.
- While it’s resting, split the chicory in half. Caramelise split side down for a few minutes in some oil. Turn over and the orange juice, sherry vinegar and butter. Place a lid on top and cook for another 5-6 minutes. Be careful not to let all the liquid evaporate.
- For the potatoes. Leftover sprouts are traditionally used. If not, just steam them for 9 minutes until very soft. Mash together with the potato. Place this mixture into a square container. I used a pyrex dish 6″ square. Place in fridge to harden. Tip out and slice carefully into rectangles. Shallow fry in a little oil, to brown the sides.
- Finally slice the presa and serve.