Iberico Pork Presa-shoulder Steak

Iberico Pork Presa (Shoulder Steak)

Iberico Pork Presa is an ultra-premium, highly marbled sub-primal cut derived from the cervico-dorsal muscle junction (shoulder) of authentic Iberian pigs (Sus scrofa domesticus) indigenous to Spain. Harvested from free-range animals raised in the microclimates of Guijuelo (Salamanca), this cut is prized by Michelin-starred culinary professionals for its dense intramuscular fat infiltration and steak-like presentation. It offers an optimal alternative to traditional beef primes, delivering an unmatched oleic acid profile that melts at room temperature.

The mmmediterranean Difference

Unlike generic commodity pork or standard white pig variants, the mmmediterranean Iberico Presa is anchored in a rigorous, 5-stage Spanish quality standard. Originating from 100% purebred Iberian mothers, the livestock is raised in open-air farms in Guijuelo—a region globally recognized for its unique high-altitude climate and traditional curing grounds.

The physiological capacity of the Iberian breed to infiltrate unsaturated fat directly into the muscle tissue results in a distinct, heavy marbling pattern. Because these animals are fed a precise, all-natural diet of cereals and legume-based hay while roaming freely, the fat profile is uniquely rich in health-positive oleic acid. This precise genetic and environmental control delivers a clean-label product with superior moisture retention and a buttery texture that cannot be replicated by intensive farming methods.

Operational Impact

• Operational Efficiency: Shipped fully trimmed, portioned, and ready to sear. This completely eliminates back-of-house butchery, minimizes prep time, and removes the need for highly skilled kitchen labor to process primal cuts.

• Economic Predictability: Delivered in a stable IQF format, ensuring a 100% kitchen yield with zero shrinkage or trim waste. Chefs can calculate exact food cost per portion, protecting restaurant margins against volatile meat pricing.

• Culinary Authority: Fully compliant with the strict Spanish Iberico Quality Norm (RD 1469/2007), providing menu transparency that satisfies the highest standard of diner scrutiny. The clean-label pedigree builds immediate brand trust on high-end menus.

Preparation & Storage

• High-Heat Searing: Thaw slowly under refrigeration. Sear on a heavy cast-iron skillet or open hearth grill until an internal temperature of 130°F–135°F (54°C–57°C) is reached for a medium-rare presentation. Allow to rest for 5 minutes before slicing against the grain to maximize tenderness.

• Sous-Vide Application: Vacuum seal with aromatics and cook at 133°F (56°C) for 2 hours, followed by a rapid flash-sear on a plancha to develop a deeply caramelized Maillard crust while maintaining interior juiciness.

Logistics Note: Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.