Pata Negras taste is simply spectacular, in essence a cross between diamond kobe, dry aged beef, and wild boar.
Iberico presa is a prime cut of marbled pork from the shoulder of the Iberian pig, a Spanish breed known for its rich, nutty flavor and tender texture derived from its diet of acorns and herbs. This cut is prized for its intramuscular fat, which gives it a buttery quality and allows it to be cooked quickly and served with a slight pink interior, similar to high-quality beef. It can be grilled, seared, or slow-roasted and pairs well with simple seasonings like salt and pepper, or gourmet accompaniments
Also known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. They are the last of the free ranging and grazing pigs in Europe, the Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.
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