Presa Ibérica pork steak is so incredible it will make you stop mid bite to marvel at the flavor. So juicy and tender, it tastes like a cross between a ribeye and pork belly. The secret is that this is the legendary acorn-fed Ibérico de Bellota, the very finest in Spain. 

The magic begins in the dehesa savannah pastureland in the Córdoba region. Our partners at COVAP raise 100% Ibérico pigs that roam freely beneath oak trees their whole lives, grazing on grass and feasting on sweet acorns. That diet, along with plentiful exercise, creates complex flavor and a marbling that melts into the meat as it cooks.

When it comes to preparation, keep it simple. Bring the presa steak to room temperature, season with salt and pepper and sear or grill over medium high heat. Serve it with a warm pink center and be careful not to overcook. Rest it for 5 minutes, slice it thin and watch your guests devour every bite.

The rich fat of Ibérico de Bellota pork is full of healthful antioxidants and is remarkably similar in composition to extra virgin olive oil. Because of this, in Spain they call these acorn-fed pigs “walking olive trees.”

COVAP is Spain’s largest farmer owned cooperative, dedicated to preserving the traditional pasture-raised pork heritage that is a Spanish treasure. They raise their Ibérico pigs on the dehesa pasturelands in the Valle de los Pedroches, an ancient landscape dotted with holm oaks and cork trees.

You will receive one frozen presa steak, shipped on dry ice. Thaw before cooking and serve with a good bottle of wine and crusty bread for a meal that everyone will remember.

For food safety, the USDA recommends cooking whole cuts of pork to 145°F, measured in the thickest part of the meat.