Presa Iberico

Iberico pork comes from the black-hoofed Iberico pig of Spain and Portugal, traditionally fattened in the final months of life on acorns from the dehesa oak forests. The diet means the fat is unusually marbled through the meat and rich in oleic acid - closer in fatty acid profile to olive oil than to standard pork. The presa cut from the shoulder, and the secreto from behind the ribs, are tender enough to eat pink, and that is how they're best treated: a hot sear, a short rest, sliced against the grain. Cooking it to grey kills both texture and flavour.