Presa Ibérica
Iberian pork shoulder
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The tradition of Iberian pork production in Spain dates back centuries, with the Iberian pig breed being uniquely adapted to the dehesa ecosystem of southwestern Spain. Historically, Iberian pork was a staple of rural communities, with different cuts being valued for their unique characteristics and flavor profiles. Presa, a specific cut, has gained popularity more recently as chefs have highlighted its exceptional marbling and tenderness.
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Presa Ibérica is deeply intertwined with Spanish gastronomy and the Iberian pig's significance in the country's culinary heritage.
The Dehesa Ecosystem
The dehesa, a unique Mediterranean woodland ecosystem, is crucial for Iberian pig farming. These open woodlands of cork and holm oak provide acorns, which are essential to the pigs' diet and contribute to the distinctive flavor of the meat.
Jamón Ibérico Connection
While Presa is enjoyed fresh, the same Iberian pigs that produce it are also the source of Jamón Ibérico, the renowned cured ham. The cultural significance of Iberian pork extends from fresh cuts to cured meats, highlighting its versatility and importance.
Celebration of Quality Ingredients
Presa Ibérica represents a growing appreciation for high-quality, ethically sourced ingredients. Its popularity reflects a shift towards valuing traditional farming practices and the unique characteristics of regional products.
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Presa Ibérica offers a rich, nutty, and slightly sweet flavor profile, distinctly different from regular pork.
The flavor is characterized by its intense pork taste, enhanced by the acorn-rich diet of the Iberian pigs. The abundant intramuscular fat (marbling) contributes to a melt-in-your-mouth texture and a complex, savory flavor. Hints of herbs and earthiness can also be detected, a result of the pig's foraging in the dehesa. Properly cooked, it exhibits a subtle sweetness that balances the savory notes.
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Sear It Hot
High heat searing is crucial for developing a beautiful crust while keeping the interior medium-rare to medium. Use a cast-iron skillet or a grill over high heat.
Don't Overcook
Overcooking Presa Ibérica will result in a dry, tough piece of meat. Aim for an internal temperature of around 140-145°F (60-63°C) for medium-rare to medium.
Rest Is Key
Allow the Presa Ibérica to rest for at least 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Simple Seasoning
Presa Ibérica has a rich flavor on its own. Simple seasoning with salt and pepper is often all that is needed to highlight its natural taste. A drizzle of olive oil can also enhance the flavor.
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