Iberico Pork Cabecero, also known as the pork collar or shoulder, is a highly prized, well-marbled, exquisitely flavored cut that can be roasted, grilled, braised or seared. The blend between meat and fat makes it extremely enjoyable to the palate. Made from 100% Iberico Pork, cut into 250-300g steak portions, perfect for quick searing. Frozen, vacuum sealed. ***** Just like Wagyu, Iberico pork has loads of fantastic intramuscular fat which gives it that outstanding sweet, buttery and rich flavor, and a super delicate and tender texture, which earns it the nickname “Wagyu of Pork”. For cooking it whole, the reverse sear technique may be used. Pre-heat oven to 120°C and season the iberico cabecero with sea salt and pepper. Place it on a rack in the oven and cook until its internal temperature is 60°C (around 30 minutes). Let it rest for 15 minutes. In the meantime, pre-heat a heavy based pan with some oil or butter. Once the pan is very hot, place the cabecero in the pan and sear for 45 seconds on each side. It is then ready to be served, just be sure to cut it across the grain. This method will result in a juicy presa that has medium doneness. If you cannot handle redness in pork, you can cook it till the internal temperature is 70°C or 66°C for medium well doneness. Alternatively, the iberico cabecero can be sliced into 1 – 1.5cm steak cuts, then pan-fry on a pan over medium high heat for about 2 – 3 minutes on each side.
