The 'presa,' or 'catch,' is the legendary Ibérico de Bellota pig, is located in the central part of the pig's neck muscle, and is the leanest part of the pig's collar. The 'presa' stands out as for its flavor and texture, with great marbling despite the leaner flavor profile that it has compared with other cuts of the heritage Ibérico de Bellota pig.
During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. Because of the Ibérico pig’s natural diet and its unique ability to process and store fat, Ibérico de Bellota pork contains over 70% monounsaturated fat — making it high in “good cholesterol” or HDLs. High levels of “good cholesterol” have been linked to a decreased risk of heart disease. For a complete breakdown of what makes this heritage pig so speical, visit Wagshal's Imports.
Served with a side of Wagshal's own Chimmichurri Sauce.
Call Pam the Butcher with any questions about preparing Ibérico de Bellota Presa at (202) 363-5698 extension 2.