from the Austrian straw pig
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Presa from the Austrian straw pig makes even beef look pale. Not only in terms of colour, because the intense red is characteristic, but above all in terms of taste. It is ideal for grilling or cooking and can also be served pink.
The trendy Spanish cut from the Austrian straw pig. Here, the presa is still a relatively unknown cut, but it has a fabulous aroma. Presa is cut from the neck of the pig, which gives it a deep red colour and an exceptionally fine marbling.
The juicy meat is perfect for grilling, but can also be wonderfully roasted or cooked sous vide. Due to the high meat quality of our straw pigs, the meat can also be served pink. In other words, relatively similar to what would be the case with a beef steak.
Where exactly is the presa located?
Basically, every pig, or every breed of pig, has a presa. It comes from the neck of the pig. However, the quality of the meat is not the same for all breeds.
In Spain, it is traditionally taken from Iberico pigs. At Fitmeat you get the perfect Austrian alternative, namely from the straw pig.
The relatively high fat content of straw pigs makes the meat wonderfully aromatic. The hearty, strongly marbled cut is therefore perfect as a roast whole or as a steak. The marbling also ensures that the meat remains extremely juicy.
Grilling Presa properly
The same rule of thumb applies here as for high-quality beef steaks. A Presa should definitely be prepared pink, i.e. with a core temperature of 60 °C. However, you should bear in mind that a Presa whole naturally takes a little longer than when cut into fine steaks.
It is best to sear the meat and then, as soon as the roast aromas have formed, finish cooking it in the indirect area at a low temperature.
Quantity per person
We recommend one kilogram of presa for three people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Presa”
|Noble pig/landrace x Pietrain
|Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.