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.
- 16 oz Presa Iberico
- 0.5 tsp salt
- 4 tbsp Hank's Signature Seasoning
- 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.