0
In Stock

Ibérico Denver ‘Presa’ Steak

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.

Regular price $54.00
Want it shipped by Dec 23? Order by Dec 21 by 6 PM EST

Add in your own

Custom box

Build Custom Box

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.

Customer Reviews

Based on 81 reviews
100%
(81)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
98.6
94.7
r
rafael olarra borda

Great

S
Scott Aldredge
Favorite cut of Iberico pork!

This is the favorite cut grilled medium rare with chimichurri!

A
Aaron proper

I smoke this cut for 2-3 hours on the treager with apple. Season with salt, pepper, garlic powder, smoked paprika, Chipotle. I pull them off and go full hot ..put them back on untill they reach 145°f one of my favorites

J
John B
Presa Steak was Amazing

My first time cooking the Presa steak so I picked the Denver Steak with Creamy Pepper Bourbon Sauce. I cooked it in a cast iron skillet at high heat after filet cutting the meat and seasoning. Just a few minutes on each side and basting it to the end, it came out amazing. Cut nice slices and top with the sauce.... couldn't have been better.

J
James Bruckner
I could live on presa

This is a most fabulous cut of pork.
I love to smoke it with minimal seasoning, and then sear it To give it a crispy finish. I will take one cut and eat it for weeks. We will dress it up for lunch. We will have it for breakfast. It is absolutely amazing.

123

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method
2024 © Campo Grande All Rights Reserved