How to cook the perfect grilled presa

Grilled presa is one of the many ways in which you can prepare this delicious cut of Iberian pork. Presa is also known as "bola" and has a unique flavour. Although in the past presa was only used to make sausage, nowadays you can find it grilled, and even in tartar or carpaccio.

Want more info on presa? Check out our Ultimate Guide: How to Cook Presa Ibérica

The recipe for grilled presa

The presa is characterised by the fact that it does not need an extensive cooking time. It can be broiled or barbecued, which are the most traditional styles. It is also possible to bake it in the oven, albeit at a low temperature and for a longer time. For the more innovative of chefs, presa in carpaccio or tartar can be attempted. 

Remember, if you are going to grill or griddle-grill presa, it is advisable to have a butcher cut the fillets for you. Be aware that it is important to have fillets of more or less the same thickness, so that the cooking time will be uniform. This cut is distinguished by having great nutritional properties - a fantastic supply of vitamins, minerals and proteins. Yet also because it has an incomparable flavour. The Iberian presa has a very tender and fine texture and is thus highly regarded. 

Only two pieces can be extracted from a single pig, each weighing between 500 and 600 grams, which is another reason why it is such a select cut!


  • One Iberian pork shoulder.
  • One green pepper.
  • Four piquillo peppers.
  • Two spring onions.
  • Two potatoes.
  • Six whole mushrooms.
  • Iceberg lettuce or lettuce of your choice. 
  • 20 grams of mustard.
  • 100 millilitres of cooking cream.
  • 15 millilitres of soy sauce.
  • Extra virgin olive oil.
  • Salt and freshly ground black pepper.
  • Chopped parsley. Can be fresh or dried.


  • The first thing you should do is to ask the butcher to cut the pork into fillets. Alternatively, you can make the cuts yourself with the aid of a very sharp knife. 
  • Remove any excess fat depending on your personal preference. Remember that as it is infiltrated fat, it has a high nutritional value.
  • Be aware that it is important to take the meat out of the fridge and leave it at room temperature for at least two hours before cooking.This way, the inside of the meat will not be raw. Keep in mind that the grilled meat does not require a particularly long time on the fire. However, if the meat is taken out of the fridge and placed immediately on the fire, the outside may be cooked, but the inside will not be properly defrosted.
  • The first thing you need to do is sear the presa iberica in the pan. Add a drizzle of oil and cook the fillets over a high heat for one minute on each side.
  • Turn off the heat and set the presa iberica aside.
  • In the same pan, prepare the sauce for the recipe. Pour in some cream and mustard. You can use Dijon mustard if you want a distinctive flavour. Place the pan over a low heat and stir in the parsley.
  • Remember to use tongs to handle the Iberian pork fillets. These same tongs can be used to stir the mustard and cream mixture; make small circles to blend.
  • In a saucepan, boil two potatoes with plenty of water and salt.
  • The potatoes will take around 20-30 minutes, depending on the size of the potatoes.
  • Once the potatoes are ready, remove them from the pan and cut them into quarters. 
  • Cut the mushrooms into quarters and finely chop the spring onions.
  • Cut the peppers into julienne strips.
  • Preheat the grill. Use cooking oil to grease the grill. 
  • Place the presa fillets on the grill. Cover the grill. 
  • On a griddle or in another clean pan, add the potatoes, peppers, spring onions and mushrooms. Cook for a few minutes.
  • The meat should not need more than five minutes to cook. Don't forget to turn it over halfway through cooking and season to taste, and remember to use the tongs to handle the fillets!
  • Remove from the heat and set aside.
  • Serve the meat with a delectable garnish of vegetables, covered with the mustard and cream mixture you have prepared. 
  • Perhaps serve with lettuce and mixed greens of your choice, dressed with a soy and olive oil vinaigrette. For one tablespoon of soy, you should add three tablespoons of oil. Note that both the lettuce and the oil are optional.
  • Lastly, you can grill the entire cut and then cut it into thin steaks. Be aware that, in this case, the cooking time will be longer and you will need to put the grill on medium heat, as well as using the lid. Make sure that the presa does not dry out during the cooking process.

A popular option for grilled presa is to smoke the meat once it is ready. This is a technique that’s frequently used in American barbecues and in some grill restaurants. It consists of using wood, preferably cherry, walnut or apple wood, to give the grilled meat a characteristic touch. All you need to do is soak the wood (or use pellets, if your grill can accommodate them) and place it over a high heat. The wood will not burn when wet, but will give off a pleasant smoke that will subtly permeate the meat.

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