This cut is attached to the shoulder, forming part of the head of the loin. Its meat, with an intense marbling, it has a creamy texture combined with a firm bite. These characteristics and its size make the Presa a very versatile piece that allows multiple preparations, preferably in short cooking times. This is how those aromas of the pasture that our Iberian breed animals have incorporated thanks to their breeding in the field and their natural diet are enjoyed.
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