Presa Iberico
Oooooh, this is something I truly enjoy. Because Iberico pigs eat a lot of acorns in the autumn, their meat has a distinctive, rich and nutty flavour. This roast is truly premium meat for connoisseurs and a must-try for meat lovers. Delicious!
Bert-Jan Lantinga
What is a Presa?
Presa Iberico is beautifully streaky pork from the south of Spain. Presa comes from the part between the neck and the shoulder. It is the ball (presa) on the lomo (pork fillet). The lomo is removed exactly up to the neck, so the Presa is an independent piece of meat with beautiful marbling and its own unique taste. A spectacular roast!
Presa Iberico
This Presa comes from the Iberico pig - or: Cerdo Ibérico - from the south of Spain. Iberico is one of the most tasty free-range breeds in the world. The animals live outside and eat acorns, grasses, herbs, roots and sometimes olives. During the very dry summer months they are supplemented with grain. The real fattening begins in the autumn, when the acorns (bellotas) fall from the cork and holm oaks in the area. Because it is those acorns that give Iberico meat that characteristic taste. During that period, the Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 - 180 kilos in a short time. The meat of Ibérico pigs is spicy and fatty, largely mono and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Preso Iberico is undeniably a very impressive piece of meat.
How do you fry a bratwurst?
A bratwurst is easy to prepare, alternating in a frying pan. Soaking it in water can prevent the sausage from bursting, but that practice seems kind of old-fashioned. Naturally, you turn a sausage with tongs and not by piercing it with a fork. Then the meat loses its moisture and that is a shame. Of course, bratwursts also do great on the BBQ or grill!
In short
Grilling/BBQ: About 8 minutes at 180 - 200 degrees or a hot grill pan [turn in between]
Frying: 10 minutes gentle frying in oil , butter or ghee [turn in between]
Sous vide: 1 hour at 65C and then grill
For special preparation methods and BBQ preparations, see our recipe page.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 827.64 |
| Energie (kcal) | 198.00 |
| Vet (g) | 13.70 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 18.70 |
| Zout (g) | 0.08 |
Presa Iberico
Presa from the Spanish Iberico pig.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Sides (select desired quantity at checkout)
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Oooooh, this is something I truly enjoy. Because Iberico pigs eat a lot of acorns in the autumn, their meat has a distinctive, rich and nutty flavour. This roast is truly premium meat for connoisseurs and a must-try for meat lovers. Delicious!
Bert-Jan Lantinga
Presa from the Spanish Iberico pig.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Oooooh, this is something I truly enjoy. Because Iberico pigs eat a lot of acorns in the autumn, their meat has a distinctive, rich and nutty flavour. This roast is truly premium meat for connoisseurs and a must-try for meat lovers. Delicious!
Bert-Jan Lantinga
What is a Presa?
Presa Iberico is beautifully streaky pork from the south of Spain. Presa comes from the part between the neck and the shoulder. It is the ball (presa) on the lomo (pork fillet). The lomo is removed exactly up to the neck, so the Presa is an independent piece of meat with beautiful marbling and its own unique taste. A spectacular roast!
Presa Iberico
This Presa comes from the Iberico pig - or: Cerdo Ibérico - from the south of Spain. Iberico is one of the most tasty free-range breeds in the world. The animals live outside and eat acorns, grasses, herbs, roots and sometimes olives. During the very dry summer months they are supplemented with grain. The real fattening begins in the autumn, when the acorns (bellotas) fall from the cork and holm oaks in the area. Because it is those acorns that give Iberico meat that characteristic taste. During that period, the Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 - 180 kilos in a short time. The meat of Ibérico pigs is spicy and fatty, largely mono and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Preso Iberico is undeniably a very impressive piece of meat.
How do you fry a bratwurst?
A bratwurst is easy to prepare, alternating in a frying pan. Soaking it in water can prevent the sausage from bursting, but that practice seems kind of old-fashioned. Naturally, you turn a sausage with tongs and not by piercing it with a fork. Then the meat loses its moisture and that is a shame. Of course, bratwursts also do great on the BBQ or grill!
In short
Grilling/BBQ: About 8 minutes at 180 - 200 degrees or a hot grill pan [turn in between]
Frying: 10 minutes gentle frying in oil , butter or ghee [turn in between]
Sous vide: 1 hour at 65C and then grill
For special preparation methods and BBQ preparations, see our recipe page.
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 827.64 |
| Energie (kcal) | 198.00 |
| Vet (g) | 13.70 |
| Verzadigd vet (g) | 5.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 18.70 |
| Zout (g) | 0.08 |
