Ingot of Iberian prey (EN)
At Llerena, where Extremaduran tradition blends with an increasingly refined cuisine, the Iberian presa block represents the evolution of an exceptional product: Iberian pork, treated with respect, technical skill and a deep understanding of flavour.
Sourced from Iberian pigs reared in the dehesa, the presa is one of the most prized cuts due to its balance of marbling and succulent texture. In Extremadura, this product is an essential part of the region’s culinary identity.
The Iberian Presa Loin is a contemporary interpretation that seeks to enhance the quality of the product without masking it. Its compact shape allows for precise control over the cooking temperature, resulting in a pink, tender interior full of nuances, whilst the exterior takes on that intense golden colour that concentrates all the flavour.
It is usually served with simple accompaniments — potatoes, seasonal vegetables or light sauces — that do not compete with the star of the show. Here, the key lies in the raw ingredients and precise execution.
Typical
ingredients:
Iberian pork shoulder, coarse salt, pepper, extra virgin olive oil and, optionally, garlic, rosemary or thyme.
Traditional preparation:
The meat is seared over a high heat to brown the exterior and seal in the juices. It is then cooked at a controlled temperature until it reaches the desired doneness, ensuring the meat remains juicy. It is left to rest before being cut into slices to preserve its full texture and flavour.
You can try this dish at:
At Llerena, this dish combines the livestock-farming tradition of the dehesa with a contemporary cuisine that respects the origin and elevates the product without artifice.
Pure Iberian: intensity, juiciness and elegance in every cut.
To taste a slice of Iberian pork shoulder at Llerena is to savour the essence of Extremadura, reinterpreted with precision and respect.