Presa de Iberico

Iberico pork "Denver Steak" , marinated and seared, served over a creamy white romesco, topped with sherry-honey reduction, patatas paja, fresh herbs

Server Description
The "Denver steak" comes from the collar of this 100% black iberian pig. The white romesco is made with chicken stock and marcona almonds with a touch of pimenton. We top it off with a dry sherry reduction that has been emulsified with butter, honey and sherry vinegar and then finish it with some potato "sticks" for texture. It is served medium rare to ensure a tender, flavorful dish
pronunciation
PRE-SA
runner description
Iberico Denver Steak
Line up notes
allergies
Dairy
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Nut
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ingredients
  • Marinated Presa Iberico - 6 oz wt
  • Kosher Salt - 1/4 tsp
  • Black pepper - 1/8 tsp
  • White Romesco - 2 oz wt
  • Maldon - 1/8 tsp
  • Sherry Honey Reduction- 1/2 oz fl
  • Patatas Pajas - 7 grams
  • Parsley Sprigs - 4 ea
sourcing
PREP recipe 1
Marinated Presa Iberico (NYE 2025)
PREP recipe 2
Sherry Honey Reduction (NYE 2025)
PREP recipe 3
White Romesco (NYE 2025)
PREP recipe 4
Patatas Paja (NYE 2025)
procedure
  1. Season the presa with the salt and pepper and sear on the plancha on all sides until well caramelized and the presa reaches medium-rare (You can finish it in the oven if the piece is too thick but it has to be done BEFORE you slice it.)
  2. Remove the presa from the heat and allow to rest before slicing
  3. On a rectangle plate, spread the white romesco
  4. Slice the presa into 6-8 slices about 1/2 inch thick
  5. Shingle the presa over the romesco evenly and across the length of the plate
  6. Season the meat with maldon salt
  7. Spoon the sherry honey reduction down the middle of the presa, ensuring to get sauce on each slice
  8. Top with the patatas paja and garnish with beautiful parsley sprigs
critical control points
PACKAGING
PLATEware
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Plateware
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