Presa Iberica de Bellota Pork Shoulder by Fermin

It is actually considered the finest cut in the iberian pig is a dense, well marbled pork steak from the shoulder that can be cooked just like beef. Leaner than Pluma or Secreto this is an interesting and very rare cut of pork.We recommend searing this steak then finishing in the oven for five minutes or reverse sear it up to 135-140 degrees.