The presa is from the shoulder of the pig, a part of the loin where it meets the shoulder blades. It is a thick cut, with a proportional, balanced marbling of fat that gives this piece its unique texture. The exterior can be seared on all sides for 10-15 minutes and the meat then be left to rest in a low oven for around a quarter of an hour to produce a tender, flavoursome meat.
A good size piece ideal for the barbecue over an open flame or grill. One piece is suitable for 3-4 people as a main course.
Once defrosted, consume within 7 days. Once opened, consume within 3 days.