Look at this glorious, beautifully marbled piece of meat. Do you know what it is? OK, a rather large clue is in the header, but if you hadn’t see that, would you have been able to guess?
It looks like a particularly amazing piece of sirloin steak, doesn’t it?
Don’t be fool by its apparent beefy attire, though.
This is pork. Acorn-fed Iberico pork, to be precise. And to be even preciser (sic), Iberico presa – a cut from the shoulder of the animal.
I bought these beauties from Jack O’Shea’s butcher in Primrose Hill, helpfully advised by the very knowledgable Les.
‘Pan fry these beauties,’ he advised. ‘A very hot pan. Oil the meat. Sear for a couple of minutes either side. Cook medium-rare.’
Medium rare? Pork? Isn’t that dangerous?
No. That’s a fact. Read this post for more assurance.
And so off I went, heating my pan, oiling my meat, searing for a couple of minutes either side. Sprinkling it with salt and pepper while it rested, and then carving into thick tranches.
I was blown away. My wife was blown away. It was (nearly) the best steak we’d both ever tasted (wagyu still trumps it, I’m afraid), but it was absolutely the best pork steak either of us had ever had.
Rich and juicy, melt in the mouth, tender, but with a good bite and a rewarding chew. Blissful.
I served it with tagliatelle tossed with an asparagus and Tenderstem broccoli lemon-cream sauce which, to be honest, was perhaps a rich step too far (to be honest, the pasta could have been a meal in itself) but the presa still shone as the star.
A wonderful discovery – though at around £8 per steak, not cheap – one to save up for and to repeat over and over again.