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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 Jan 21? Order by Jan 20 by 6 PM EST

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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.

Customer Reviews

Based on 83 reviews
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98.7
97.4
R
Rodolfo Heredia

Great pice of pork, my family love it

D
Dan Mitchell
Best pork ever

Used a simple dry mustard herb rub and put it on my pellet smoker up to an internal temperature of 138°, then seared it over an open flame to get a delicious crust and a finishing temperature of 145°. My wife and I both said it was the best pork we’ve ever had.

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

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