For many, the prey is the most delicious part of the Iberian pig. It is an oval-shaped piece that is located on the inside of the shoulder, joining the loin with the shoulder (front leg). Each animal has only two pieces, and the weight of each one is around 500gr.
It is one of the most coveted parts of the pig, so much so that in the past, when families slaughtered the pig in their homes, they used to give the part of the prey to the village priest, as it was one of the most select parts, which gave it the nickname in many places of “the priest’s prey”.
The presa iberica is known, even beyond our borders, in the fresh meat version. It can be said that it is a very fashionable cut of meat, which is why it can be found on many restaurant menus in Spain and abroad.
However, few people know the second version of this delicacy: cured Iberian cured pork loin, also often known as “lomito”. We prefer to call it by its correct name “presa” to distinguish it from its brother the Iberian loin, of which it is not a reduced version, but a completely different piece, in size, colour and flavour.
The best acorn-fed 100% Iberico presa
The cured Iberian Presa Ibérica is the most unknown piece of the Iberian pig, and also the most select, as each pig will only give us two pieces of a fresh size of between 600g and 500g, which once cured will be reduced to 400 or 300g.
The best prey is of course Iberian: To be called “Iberian Prey” the animal must come from at least 50% Iberian parents, and it will be of better quality depending on the increase of the pig’s racial purity.
If we add to the breed of pig, the term “de bellota” we will be taking a step further: to have this denomination the pig must have spent at least the two months prior to slaughter in the pasture, feeding on acorns.
This diet, unique to the breed, is what gives the Iberian acorn-fed pig its incomparable flavour.
The prey is the part that attaches the shoulder to the trunk, which is why it is a highly exercised muscle in an animal such as the Iberian acorn-fed pig, which spends a large part of its life in the wild. This gives the Iberian acorn-fed pig an intense colouring and a marked marbling, which is key to the intensity of its flavour.
Juan Pedro Domecq Acorn-fed 100% Iberico Presa
Cured Presa Ibérica is a product that requires very little manipulation, the whole piece of meat is simply seasoned and stuffed. For this reason, the essential element to achieve maximum quality is the raw material: 100% Iberian acorn-fed acorn-fed meat.
At Juan Pedro Domecq we only make our products with meat exclusively from 100% Iberian acorn-fed pigs, never crossbred, and reared by ourselves, traditional breeders.
Our pigs do not spend only the last two months of their lives in the pasture but are raised free-range from the time they are piglets, which gives our meats a unique flavour and a special intensity.
Thus, our 100% Iberian acorn-fed acorn-fed pork is different from the rest, above all, because of its unique raw material: the 100% Iberian mamellado lampiño pig.
This breed of Iberian pig, which is almost extinct, was selected by Juan Pedro Domecq as the best for the production of Iberian products, due to its great capacity for fat infiltration.
To this we must add its natural curing for almost 4 months, giving each piece the time, it needs to reach its perfect point, and with the individualised and constant monitoring of each piece and of each characteristic product at Juan Pedro Domecq.
Our Acorn-fed 100% Iberico Presa
Our 100% Iberian acorn-fed pig is a unique product that conquers everyone who tastes it. Our Iberian suckling pigs are characterised among other things by their small size, which is why our cured pork has a much smaller weight than other products, around 300gr. compared to the 1100gr. of the Iberian loin.
In addition to its smaller weight, our pork is distinguished by its colour: when cut, the pork has a burgundy or dark magenta colour, compared to the more orangey colour of the loin.
And last but not least, the difference lies in its flavour: if you are looking for a powerful sausage, you will find a real treasure in our Iberian acorn-fed Iberian prey. It is a meat with hardly any fat, but with an important muscular infiltration, which makes it juicy and tasty at the same time.
We recommend eating it in very thin slices, cut with a knife and at room temperature.
Buy acorn-fed 100% iberico presa
If you want to surprise with a quality and different Iberian product, don’t take the usual: buy acorn-fed iberian iberico presa!
There is no better appetizer than a good piece of bread, with a drizzle of virgin olive oil and some very thin slices of Iberian acorn-fed pork, hand-cut at a slight slant. Iberian acorn-fed pork at its best.
Taking a risk with our 100% Iberian acorn-fed pork will be a sure hit, you won’t be left indifferent. You’ll come back for more!