We have been in love with Iberico pork ever since our first stay in Spain, years ago.
For the spanish people, pork is more than a culinary tradition. It's a quasi religious devotion. No wonder the Iberico pork, mainly "pata negra" has no equivalent in the world. It is simply the best meat money can buy. And since a few years now, one can find this highly sought-after pork in Helsinki. We did grill last year different cuts like the "Secreto" and the "Pluma". Now we have found a new cut: the "Presa". This cut is located slightly below the tenderloin, in the shoulder area. Because it is well marbled, this pork cut is incredibly tender and melt in the mouth. The meat itself is presented thinly sliced, almost like korean bbq style.
Because the slices only need seconds to cook, we opted against the the coal grill in part due to laziness, but also because of the weather outside, the meat would have been cold in a matter of seconds. Instead, we used our multi-functions Lagrange waffler that can can be fitted with grilling plates, and thus becoming a "parilla".
The slices need roughly 15 to 20sec. to cook, as the meat should be pinky and moist inside.
Once cooked, the meat is brushed with a mixture of organic spanish olive oil and "Pimentón de la Vera" powder
To go along are the usual suspects, roasted Pimientos de Padron & baby peppers, as well as garlic potatoes
To stick to the evening theme, we did have pieces of Iberico sheep cheeses, one being with black truffles.
A bottle of "Hacienda Monasterio Reserva Especial 2013" completes the dinner.
(bought in a spanish webshop)
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