Pressa Iberico, Pure Bellota, 1.1kg

Pressa Iberico Pure Bellota is a 1.1kg pressa from the Pure Bellota Iberian pig. The pressa is the triangular muscle group behind the neck, between the shoulder and the loin. It is one of the most heavily marbled cuts on the entire animal. In particular, the soft Bellota fat runs through every fibre. As a result, it delivers a richness and succulence that makes it exceptional on the grill.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Pressa Iberico Pure Bellota:

• Bring to room temperature for at least 30 minutes before cooking.
• Season generously with flaky sea salt immediately before cooking — nothing else is needed.
• Cook on a very hot griddle, cast-iron pan or barbecue — the Iberico fat renders quickly.
• Rest for at least 5 minutes before slicing, then always cut across the grain to serve.

Perfect Pairings

Pressa Iberico Pure Bellota pairs beautifully with:

• A glass of Spanish red — Ribera del Duero, Priorat or a structured Rioja Reserva
• Simple roasted peppers, good olive oil and coarse sea salt
• Crusty sourdough bread or pan de cristal
• Mojo rojo or a simple garlic and herb sauce

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Pressa Iberico Pure Bellota brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, it works equally well braised slowly in white wine. Moreover, it needs very little preparation — just salt and heat.