5th generation jamoneros, perfecting the process from source to plate

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Montaraz

Ibérico Presa (Pork Shoulder Steak) (1.4LB avg)

Ibérico Presa (Pork Shoulder Steak) (1.4LB avg)

Premium Ibérico presa, one of the most prized cuts of Spanish pork. Exceptionally tender with rich marbling and deep flavor—often compared to a steak-like experience.
$85.00
$85.00
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  • Over 130 years of expertise in raising the best Iberico on the planet
  • Pasture raised in The Dehesa of Extremadura, Spain
  • 100% natural, additives free, high in oleic acid

What Is Ibérico Presa?

Presa is a rare, butcher’s cut taken from the shoulder area of the Ibérico pig.

It’s highly sought after because it offers:

  • intense marbling
  • exceptional tenderness
  • rich, nutty flavor
  • a steak-like eating experience

In Spain, presa is considered one of the best cuts for grilling.

Why Ibérico Pork?

Ibérico pork is known for its unique genetics and traditional raising methods.

Compared to standard pork:

  • higher intramuscular fat
  • deeper, more complex flavor
  • tender, juicy texture
  • naturally rich finish

The result is pork that behaves more like a premium steak than a typical cut.

Montaraz Quality

Montaraz is a true source-to-plate producer, with over five generations of experience raising Ibérico pigs in Spain.

Unlike many brands that source from multiple farms, Montaraz maintains control across the entire process—from raising the animals to final production. This results in:

  • consistent quality and marbling
  • full traceability
  • traditional raising methods preserved over generations
  • a more refined, reliable product

This level of control is rare, even among Ibérico producers, and is a key reason Montaraz is trusted by top kitchens.

Flavor & Texture

Ibérico presa delivers a distinct eating experience.

Expect:

  • rich, savory flavor with subtle nuttiness
  • tender, juicy texture
  • pronounced marbling throughout
  • clean, satisfying finish

It’s a cut that performs best with simple preparation.

How to Cook Presa

Presa is best treated like a steak.

Grilled or Pan-Seared (Recommended)

  • Season with salt
  • Cook over high heat
  • Sear both sides
  • Rest before slicing

Serve medium to medium-rare for best results.

Why This Cut Stands Out

Compared to other pork cuts:

  • more tender than pork shoulder
  • more flavorful than pork loin
  • more marbled than most cuts

Presa offers one of the most balanced combinations of flavor, tenderness, and richness.

Product Details

Product: Ibérico Presa (Pork Shoulder Cut)
Brand: Montaraz
Origin: Spain
Cut: Presa (shoulder)
Condition: Frozen
Packaging: Vacuum sealed

A Natural Fit with Nordic Catch

While Nordic Catch is known for premium seafood, select meats like Ibérico pork are chosen to complement that offering.

Pairs well with:

  • seafood-forward meals
  • simple sides and vegetables
  • surf & turf combinations

Why Buy from Nordic Catch

Nordic Catch focuses on sourcing exceptional ingredients across both seafood and premium meats.

We prioritize:

  • quality and consistency
  • proper handling
  • products that perform at a high level

Perfect Pairings

🍷 Wine Pairings:

Red Wines:

Spanish Rioja Reserva or Gran Reserva: The bold tannins and dark fruit notes balance the rich, fatty flavor of Panceta Ibérica.

Ribera del Duero: A full-bodied red with blackberry, cherry, and subtle oak notes that enhance the pork’s savory, nutty profile.

Garnacha (Grenache): A fruity, slightly spicy red that complements the sweet, nutty undertones of the pork belly.

White Wines:

Oaked Chardonnay: A creamy, slightly buttery texture that contrasts with the pork’s richness.

Albariño: A crisp, slightly citrusy Spanish white that provides a refreshing contrast to the fatty, savory pork.

Sparkling Wine:

Cava Brut: A crisp, refreshing sparkling wine that cleanses the palate between bites, balancing the richness of the pork.

🧀 Cheese Pairings:

Aged Manchego: A nutty, slightly sharp flavor that balances the buttery richness of Panceta Ibérica.

Idiazabal (Smoked Sheep’s Cheese): A smoky note that complements the caramelized, crispy edges of the pork belly.

Cabrales (Spanish Blue Cheese): A bold, tangy contrast to the savory, fatty pork.

🍴 Condiment Pairings:

Smoky Paprika Aioli: A touch of smoky heat that highlights the caramelized exterior of the pork.

Fig Jam or Quince Paste: A sweet, fruity contrast to the pork’s savory, nutty flavor.

Truffle Honey: A luxurious, earthy sweetness that pairs beautifully with the pork’s rich, buttery texture.

Herb Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil that cuts through the richness of the pork.

🍽️ Side Dish Pairings:

Crispy Roasted Potatoes: Golden, crispy potatoes that soak up the savory, rendered fat from the pork.

Wild Mushroom Risotto: An umami-rich, creamy side that complements the pork’s nutty, buttery flavor.

Grilled Asparagus or Roasted Root Vegetables: Earthy flavors that balance the pork’s savory profile.

Garlic Mashed Potatoes: Creamy, buttery texture that perfectly complements the rich pork belly.

Charred Sweet Corn: Smoky, slightly sweet corn pairs beautifully with the pork’s savory, crispy exterior.

🌿 Finishing Touches:

Fleur de Sel or Maldon Sea Salt: A light sprinkle enhances the pork’s natural flavors.

Fresh Herbs (Rosemary, Thyme, Sage): Add an aromatic, sophisticated touch.

Aged Balsamic Vinegar: A sweet, tangy drizzle for a refined finish.

Premium Olive Oil: A final drizzle for a silky, luxurious texture.

Portion per pack

1.4LB average per pack, but can vary about half a pound up or down!

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!

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