Presa Iberico is one of three special cuts from the Iberico pig. This one is slightly thicker, and is best grilled on indirect heat first.
The Iberico pig is well known for it’s meat quality. Iberico pork has lots of flavor and is generally well marbled, full of flavor. Iberico refers to the Iberian peninsula, meaning Spain and Portugal. The pig is most noticeable for its black hooves. When buying Iberico meat there are three grades to choose from (lowest to highest): Cebo, Recebo, Bellota. The pigs’ diet has a lot to do with it. Bellota means acorn, and Bellota pigs get the most amount of acorns in their diet. Iberico pork flavor is rich and fatty, appreciated by many, me included.
There are three Iberico meat cuts that stand out. They are available on all porcine creatures, but not always cut out and sold. Butchering is to a large extent a cultural thing. The different cuts are Secreto, Pluma and Presa.
Presa Iberico is located slightly lower than the Pluma, this cut is part of the shoulder. It is somewhere between 1 and 2 inches thick, slightly leaner than the Pluma. It has great flavor, but due to its thickness the best way to cook it is on indirect heat first, then sear. A method well known as the Reverse Sear.
Instructions
- Trim any silvery membranes off the surface of the meat. Presa usually requires very little trimming. Apply the salt+rub evenly on both sides, and let the meat rest in the fridge for a few hours, or preferrably overnight.
- Fire up your grill, prepare it for indirect grilling. Have it running at 225° – 250° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid. Let it cook like this for roughly 30 minutes. Now remove the lid and get the fire real hot. Sear it on both sides a few minutes. It is done when the inner temperature is 133-136° F (56-58° C). Leave it to rest a few minutes, then slice against the grain and enjoy.
This was great and I appreciate you sharing. I recently purchased an Presa Iberica and was nervous about how to get it right with my Green Egg. I think I will follow your lead and see how it goes.
Cheers!
The Whiskey Picker
Great to hear Brian! I hope it all goes well, it’s a marvelous cut of meat and not too hard to cook. And the Big Green Egg sure is a rock solid cooker, I’ve used mine for years.
Cheers, Hank
Any suggestions for making this not on a grill? I’ve got stove, oven, sous vide. Thanks!
Hi Evan!
Yes, you can do it two ways:
1. do the reverse sear just like suggested in the recipe, but put it in the oven for the first phase (low heat). Then sear it in a frying pan.
2. Or you can sous vide it until internal temp is 45-50° C, then sear it in a frying pan.
In all cases you cook it using low heat first, then sear.
Cheers, Henrik
How do you feel about sous vide, and a cast iron sear?
Yes, that would also work just fine.
I guess, what temp/time in the bath? Thinking 125 for 3 hours?
I really can’t say, as I’ve never SV’ed anything. Do a test run and see what works.
Can I cut the Presa in half before cooking?
Yes you can, just take into account that it will cook a lot faster if you slice it in half.
Where is the recipe for presa iberico reverse sear . Please
Hi Alex, I believe it is this one: https://hankstruebbq.com/presa-iberico/