The pigs are traditionally reared in the province of Extramadura in South West Spain.They are reared slowly foraging for acorns in large woodlands.The Iberico pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.
The presa, also known as the feather loin muscle is between the loin and the shoulder. Seriously marbled with a rugged texture similar to that of a ribeye.
Minimum weight 580g.
We may need a 24 hour warning for this product.