Iberico Presa, bubble and squeak cake, chicory.

Iberico Presa and a Candied Walnut compote

“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.

Iberico Presa, bubble and squeak cake, chicory.
Iberico Presa, bubble and squeak cake, chicory.


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
  • Sprouts-250g
  • Chicory-1 per person
  • Orange Juice-200ml
  • Sherry Vinegar- 1 Tbsp
  • Butter-25g
  • Oil-50ml
  • Braeburn Apples-2 finely chopped
  • Shallot- 1 sliced
  • Sugar 50g
  • Walnuts 50g
  • Breadcrumbs-50g


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finally slice the presa and serve.


  1. Just magic! We went back to the UK recently and ate in some fab restaurants, and a lot of mediocre ones! This recipe is a breath of fresh air, although I’ll have to just imagine how it tastes as far too exotic for where we live. Beautifully presented, as always…

  2. I am intrigued by the Iberico pork because I love Iberico ham and wish I could find it here. I learn something new from all of your posts, thank you for sharing and the dish looks delicious.

  3. We had Iberico Jason in Spain and I couldn’t tell it from Serrano. But I can tell the difference with Iberico pork! What a lovely meal!

    • Dave Crichton

      Hi Mimi, I have to agree with you. If it’s been cured, there’s not much difference. Give me a piece of flesh anyday.

  4. Gorgeous dish and love that little bit of acid in the dish too. Does fresh iberico have a gamey taste? I had boar in Italy before and it was gorgeous.

    • Dave Crichton

      Hi Bam, I wouldn’t describe it as gamey. Just slightly sweet. It was amazing if you can get a hold of any.

  5. Wow, that sounds and looks amazing, Dave. I wonder if these pigs are also the same as the ones they only feed acorns to, the Iberian Jamon kind? If so, I can imagine the treat they were. Although we have been routinely eating pink pork (medium rare), we have not tried red-pork (rare) and I have to say I might be a wee bit squeamish about it. The meat does look incredibly tender though. Pork with apple is such a beautiful combination. I see that squeak cake is made from potatoes, I’m not sure I’ve seen it before, although if I had, it was probably here! I’ll go back to my first sentence, that looks and sounds amazing.

    • Dave Crichton

      Hi Eva, it is one of those special acorn pigs. The meat is actually red though, since it descends from a wild boar. I actually overlooked it slightly. In beef terms I’d say it medium-well, it just looks rare as we’re not used to seeing red pork meat.

  6. this looks killer. i dont think ive seen that cut of meat anywhere before. ill have to try and find it

    • Dave Crichton

      Hi Pat, thanks for the comments. The Presa is quite difficult to find. I found it online. I would hope you’d be able to find in the states somewhere.

  7. Nice meal David. I just googled your interesting cut of pork and did find it imported into our country by a company in Virginia. It sounds tempting except for the price at $48.00 a pound. This would definitely have to be a special occasion meal.

    • Dave Crichton

      Wow, Karen. That is expensive. I got it for £21/kilo, so $15/pound. It’s definitely worth it at my price tag. Not sure about three times the price though.

      Hope you’ve had a great Christmas, we’re just sitting at home listening to the George Michael tributes all day long.

  8. Pingback: Review of the Year – Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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