Jump to Recipe Jump to Video Print Recipe

Presa ibérica sevilla style

Enjoy pork like never before with this incredible Spanish recipe. Tasty, juicy, and rich in the flavors of Spain, this dish has it all!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

0.6 kg Pork Presa
Sea Salt
Powdered Black Pepper to the Taste
Smooth Olive Oil
Salsa sevillana The Tapas Sauces
Potato

Instructions

Dice a potato into french fries.
Fry with oil in the pan.
Once ready, remove the fries from the pan.
Slice the filet of pork into thin steaks.
Add salt and pepper.
Fry the steaks in the pan on low heat.
Once cooked, add salsa sevillana to the pan and let cook with steaks.
Remove steaks and add to a plate alongside the fries.
Add a couple of extra dollops of salsa sevillana from the pan and serve.

Video

Notes

If you’ve ever wondered why pork is such an important staple in Spanish cuisine, the answer may lie in delicious dishes such as this one. Presa iberica is a tender cut of pork meat that is tasty and juicy and only gets better when coated in the irresistible salsa sevillana from The Tapas Sauces

This rich and hearty dish is typically served as a main. With enough meat, it can also be served on a large platter and shared among guests. The presa iberica cut of meat is found in dishes all over Spain, but the salsa sevillana is specific to the city of Seville within the Andalusian region. Given how incredibly delicious it is, it may be only a matter of time before this uniquely tasty sauce becomes popular all over the world.

What is presa?

Presa is a cut of pork meat that comes from the shoulder area of the pig. While it is similar to other popular cuts in Spain, such as pluma and secreto, it is, in fact, larger than the other two. It’s comparable to boneless pork roast, although presa is believed to be fattier, juicier, and tastier. Apart from being possibly the tastiest cut of pork out there, presa ibérica also has a slightly darker color to other types.

The most popular kinds of Spanish pork

Carrillera (Cheeks) – Unbelively delicious, Spanish pork cheeks, also known as carrilladas, are soft, juicy, and tender chunks of pork, typically served in a sweet sauce.

Lagarto (Rib-Loin Strip) – Lagarto may literally mean lizard, but don’t worry, it’s still just pork, only this cut is a long and thin strip of lean meat found between the ribs and the lion.

Pluma (Lower Loin) – The word ‘pluma’ literally translates to ‘feather’. This is because this particular cut of pork is long, thin, and light, making it a delicious appetizer.

Secreto (Behind the Shoulder) – This is a more hidden part of meat, hence its name, tucked away between the shoulder and the loin, but incredibly juicy and tender.

Solomillo ( Tenderloin) – An extremely lean and popular cut of pork that cooks quickly, making it an ideal choice for barbecues or grills.

Lomo (Loin) – The lomo type of pork is wide, flat, and incredibly tender. In Spain, it is widely enjoyed as a cold meat like ham, but can also be enjoyed as a cooked meat.

What to pair with presa ibérica

Salad – By serving a side dish of salad with your pork, you have a well-rounded, vibrant, and balanced meal. Use lettuce, tomatoes, onions, cheese, and the ingredients of your choice.

Patatas bravas – One of Spain’s most popular tapas dishes, these little cubes of fried potato come with an incredibly delicious sauce. This would be the most authentic Spanish option.

Fries – A serving of French fries goes well with any kind of meat, especially when it is accompanied by a ramekin filled with your favorite dipping sauce.

Fried vegetables – A nice assortment of fried vegetables is always a tasty addition to a pork dish, even better if the veggies are battered.

Haloumi – This delicious cheese-based appetizer of Cypriot origin makes a wonderful addition to any meal with a meaty main.

Keyword fries, pork, salsa, salsa sevillana, sauce