The 'crown jewel' of Iberian pork — a single eye muscle (the cabecero de lomo) within the front shoulder, weighing about 500 grams per pig. Heavily marbled with intramuscular fat, dark red, intensely flavoured. Distinct from the secreto (which is from the rib area) and the pluma (which is from the loin end). Best served thick-cut and seared rare on a plancha or grill.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Iberian presa | |
| 🇬🇧United Kingdom | Iberian presa | |
| 🇲🇽Mexico | Presa ibérica | |
| 🇦🇷Argentina | Presa ibérica | |
| 🇫🇷France | Pressa ibérique | Sometimes 'épaule ibérique' on French menus. |
| 🇪🇸Spain | Presa ibéricaprimary | Spanish primary; 'presa' literally means 'prey' or 'prize'. |
| 🇵🇹Portugal | Presa ibérica | |
| 🇧🇷Brazil | Presa ibérica | |
| 🇮🇹Italy | Presa iberica | |
| 🇩🇪Germany | Presa (Iberico) |
Similar cuts
Shop
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.