Iberian Pork Presa (Maldonado) Cured Meats

Iberian Pork Presa (Maldonado) Cured MeatsThe Presa Ibrica (Iberico dam) is one of the most prized cuts in restaurants. It is also known as the "caviar" of the pig. It is in the front of the animal, between the spine and the shoulder. It is a muscle that the animal exercises a lot yet the infiltrated fat makes it very juicy. The Iberic Pork is a unique species, which offers very specific characteristics, flavor, texture, fat infiltration and again a unique flavor, which can rarely be achieved

It is a semi-firm

It is also known as the "caviar" of the pig

Extremadura and Aragon that are the most famous for "cordero lechal" since their pastures are dry and aromatic (keeping fat levels low)

Could contain eggs

It is an Iberian meat that stands out for its balance between fat and lean

offers the palate a highly unique

Iberico ham is highly versatile as it can be served cold as a supreme delicacy or as an starring ingredient for a great variety of recipes

from a simple pan sauté

texture and simplicity in the preparation

giving it its characteristic bright-red colour

The Carabinero prawn has a king’s title in Iberian Atlantic cuisine

followed by a 3-month salting process