Iberico Pressa

Iberico Pressa

Iberico pork is often described as the Wagyu of the pork world, and for good reason. With its rich marbling, deep flavour and incredible tenderness, it delivers a dining experience that is a world away from conventional pork. The pressa cut, taken from the shoulder area, is particularly prized for its balance of succulent meat and intramuscular fat, making it perfect for cooking over live fire.

For this cook, we prepared the Iberico pressa on the Big Green Egg using a reverse sear method. The meat was gently brought up to temperature before being finished over high heat to create a beautiful crust while keeping the centre perfectly pink and juicy. 

Many people are surprised to see pork served medium-rare, but high-quality pork can be safely cooked this way. Modern farming standards and food safety practices mean that whole cuts of pork no longer need to be cooked to the well-done temperatures many of us grew up with. When properly sourced and cooked to an internal temperature of 57°C, Iberico pressa remains safe to eat while retaining the tenderness, moisture and flavour that make this exceptional cut so special.

Method

1. Setup your Egg for an indirect cook with your ConvEGGtor feet up, and a stainless steel grid on top of it. You need your Egg to be at 110°C.
2. Season your Iberico Pressa generously with Maldon salt.
3. Use a Meater to monitor your Pressa, setting the target temperature to 48°C.
4. Cook you Pressa until it reaches 48°C, ignoring that the Meater will tell you to take it off earlier to rest.
5. Remove and wrap you Pressa in foil, setting aside from the grill.
6. Take out your ConvEGGtor and get your grill to 250°C.
7. Now sear your Pressa to get good colour, turning occasionally. You must burp your Egg.
8. Once you have the colour you need, remove the Pressa from the grill and wrap in foil to rest for 10 minutes.
9. Serve by slicing into 65mm thick slices across the grain of the meat, it will taste even more succulent.

We served ours with a chimichurri.