Recipe for ibérico presa in the oven
Ibérico presa is an incredibly good piece of meat from the black-footed pig from Spain.
The pigs live on large open areas, where they eat acorns, grass, and herbs, which give the meat its unique flavor.
Here we use the presa, which is a cut of meat that comes from the pig’s neck fillet.
Ingredients
- 1 pcs. Iberico Presa
- Spices salt and pepper
- 35 gram Butter
- Oil for frying
Instructions
- Take the presa out of the refrigerator about 60 minutes before cooking, so it is not too cold when cooked.
- Season the meat with salt and pepper on both sides.
- Heat a pan with oil. When the pan is hot, add the butter.
- Brown the presa on both sides.
- Place the roast in an ovenproof dish. If you have a meat thermometer, insert it into the thickest part of the meat.
- Place the meat in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) without fan for about 20 minutes, or until it has a core temperature of 56 degrees Celsius (133 degrees Fahrenheit).
- Take it out and let it rest for 10 minutes.
- Cut the roast into thin slices.