La Presa de Iberico or How to Make a Perfect Cut of Pork
by Executive Chef Francesco Greco, PLUM Prime Steakhouse – Kamala
At PLUM Prime Steakhouse, Executive Chef Francesco Greco elevates the humble pork cut to artistry. His La Presa de Iberico honours Spain’s prized black Iberian pig — acorn-fed, richly marbled, and full of character. Each step is about respect for the ingredient: sea salt from Cádiz, Sarawak black pepper, and the gentle finish of Arbequina olive oil.
Ingredients (serves 4)
1 kg Presa de Iberico pork
1 pinch Flor de Sal de Cádiz
1 pinch Sarawak black pepper, freshly ground
1 tbsp La Catedral de Navarra Arbequina extra virgin olive oil
Method
The Black Iberian Pig is a native breed of Spain’s Iberian Peninsula, known for its deep flavour and buttery texture.
Massage the Presa cut first with Flor de Sal de Cádiz — a delicate sea salt low in sodium and rich in minerals. Follow with freshly ground Sarawak black pepper, earthy and aromatic.
After resting for at least 30 minutes, finish with a light massage of Arbequina olive oil for a fruity, balanced aroma. Grill or pan-sear gently, cooking only to medium for the best tenderness. Slice thinly and serve with roasted wild mushrooms or your preferred side dishes.
