In Stock

Ibérico Denver "Presa" Steak

Name: Ibérico Denver "Presa" Steak
Brand: Campo Grande - A La Carte
SKU: FP02C12
Price: 54.0 USD
Availability: InStock
Rating: 5.00 (63 reviews)

Called "Presa," in Spanish, the 2-inch thick cut from the shoulder/collar area has off-the-charts marbling equivalent to its Beef counterpart, the Denver Steak.

What's Inside: 1 x Denver "Presa" Steak
Cooking: Butterfly into 2 thinner searing steaks, roast whole or cut into "Zabuton" strips like Wagyu.

THE IBÉRICO TRIFECTA

Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.
Flavorful – Umami. Nutty. Juicy. Tender.
Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).

*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.

$54.00

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Incredibly tender and tasty!

Yet another cut that is delicious. Seasoned well and grilled on high heat for 3-4 minutes per side, brushing with Thai Sweet Chili Sauce at the end, flipping briefly to seal in the sauce. This cut is more substantial than the Iberico flank steak, but equally delicious and tender. Flavor to me is like a cross between beef and pork, but with such depth to the flavor, it's like experiencing a whole new kind of meat. Wish I could find Iberico locally, so I'm happy to have found Campo Grande!

Ibérico really is in a class of its own! Thanks for giving us a try and sharing your thoughts!