Out of all the various food groups and types in the world, meat is arguably the most satisfying and delicious. It’s rich in nutrients and protein, and, it just tastes good. Humans have been eating meat since the early versions of man started to walk upright. I would even go as far to argue that we wouldn’t be the dominate species on the planet if we remained eating just nuts and berries. Over the years, master chefs and farmers have raised animals in specific ways to yield the best tasting meat around. And out of all the various types of meat that exist today, one particular one has remained king: wagyu beef. Well that could potentially change.
Wagyu beef and cattle originated out of Japan. These cattle are genetically predisposed to having a high percentage of unsaturated fat, and as we all know, things with fat taste good. Wagyu cattle are raised in very specific ways: the cattle eat special food, they’re given massages, and they are even feed beer or sake. For what ever reason, this produces some of the best steaks in the world, Kobe, and a slice of wagyu beef at any restaurant is typically the most expensive item on the menu. However now it seems that there is a new type of meat on the market, Presa Iberica, and it’s giving wagyu a run for its money. At the forefront of this “rich meat” is Jose Pizarro and his restaurant in London called Jose Pizarro Broadgate.
Presa Iberica is a specific cut of pork, from a specific type of pig that originates from Spain. The dish has been around for awhile, but it’s now finally breaking into the forefront of the luxury meat industry. Unlike the wagyu cattle that are pampered, these pigs are allowed to roam free. Their diet is made up almost entirely of acorns and that gives the meat a very distinct flavor. Acorns, like many other nuts, are rich in health fats. Presa Iberica is taken from a shoulder cut of this pork, and it’s arguably the most delicious type of pork that exists. Jose Pizarro arguably serves up some of the best Presa Iberica in the world, and it is definitely worth trying.
Pizarro takes the cut of pork and then grills it for about five minutes at high heat to seal in all the flavor and juices. Then he takes the meat and puts it in the over for a bit, before finally letting it sit at room temperature for ten minutes. The final result is like nothing that you have ever tasted before. People that have tried it often describe it like buttery popcorn. Now while that may seem off-putting, you really have to just try it, and I’m sure you’ll be pleased. In fact, it really tastes nothing like pork at all. If you were blindfolded, you would not be able to tell that you’re eating pork, not only because of the flavor, but the texture as well. Presa Iberica is so tender that you could easily cut it with the edge of a plastic fork. The flavor is sweat and salty, and the fat content is high. It has all the qualities that make a cut of meat sophisticated and delectable.
While the flavor is drastically different than Kobe/Wagyu beef or other pork for that matter, Presa Iberica is similar in that it’s also very expensive. At Jose Pizarro Broadgate, the Presa Iberica is priced at about $21 dollars per 3.5 ounces. While it’s certainly one of the most expensive dishes on the menu, most people will tell you that it’s worth the extra price. The real question is whether or not Presa Iberica will “dethrone” wagyu as the ultimate “rich meat”. Jose Pizarro’s restaurant is definitely very popular, but it’s all the way in London. Spanish cuisine, while very delicious, hasn’t made a large impact in America like Chinese or Japanese cuisine has. Pretty much any town or city in America has at least one Asian restaurant. The same cannot be said for Spanish restaurants.
So will Presa Iberica get the attention that it deserves, or will it just become another “fad” dish? I certainly don’t think so, as there has been considerable amounts of buzz around it. Hopefully we will start to see more restaurants in America serve this prized dish, as I for one, would love to be able to try it.
Photo from Paul Winch-Furness/Jose Pizarro Broadgate
