• Presa Ibérica Pork (find it in our Exotic section)
• Olive Oil
• Salt & Pepper (we used Borsari Original Sea Salt)
  • Or your choice of seasoning mix

1) Trim all of the hard fat and silver skin off of the pork
2) Season with Get Graza olive oil and Borsari Foods original sea salt
3) Cook the entire cut of pork indirectly at 250-275°. Monitor internal temperature until it reaches 130° internal temperature. You can use the oven, a smoker, or the grill on a low setting.
4) Once the Ibérico hits 130° internal, sear on each side for about 1.5 minutes on high heat. Use a grill right over the coals or a hot pan. When the pork reaches 145° internal, it is safe to remove from the heat
5) Rest for approximately 10 minutes, slice, season with sea salt, and serve!