Presa ibérica is the traditional name in Spain. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Same Iberian-pork butchery tradition — presa sits at the front of the shoulder/loin junction, lagarto runs along the inside of the ribs. Both prized for monounsaturated marbling and quick-cook treatment.
The three premium Iberian pork cuts (secreto, pluma, presa) all come from the front half of the pig and share the heavy marbling characteristic of the Iberian breed.
Both are premium Iberian pork cuts; presa is the eye muscle of the front shoulder, secreto is from the rib area between shoulder and loin.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
Free. Roughly monthly. No tracking pixels.