"100% Iberian Cured Presa: The Treasure of the Iberian Pig That Europe Needs to Discover"
“100% Iberian Cured Presa: The Treasure of the Iberian Pig That Europe Needs to Discover”
When we talk about the Iberian pig, most people think of ham and shoulder (paleta). And that's normal. They are two of our most recognized jewels worldwide. But today I want to invite you to look beyond, to discover one of the most exquisite, singular and surprising cuts in the Iberian universe: the 100% Iberian cured presa, also known as cured Iberian lomito. A piece that, in my opinion, represents the most authentic essence of Spanish flavor: intensity, tradition, craftsmanship and nature.
And the most curious thing… is that outside Spain very few people truly know it! That's why this article is almost a personal mission: to share with our Made in Spain Gourmet community one of the best-kept secrets of our gastronomy.
What exactly is the presa ibérica? A unique cut from the most singular pig in the world
The presa ibérica is a piece located between the shoulder (paletilla) and the loin of the pig, in the front part of the neck/head area. Being 100% Iberian — that is, coming from pure, traditional animals — we're looking at a naturally marbled, juicy, elegant meat, full of nuances and personality.
If we also talk about acorn-fed presa ibérica, excellence multiplies. These animals have completed the montanera feeding freely on acorns and natural herbs. And that translates into extremely juicy meat, with a unique aromatic profile and a healthy fat, rich in oleic acid.
When the presa is transformed into lomito or cured Iberian presa, the magic of the marinade, La Vera paprika, and a natural curing process come into play, turning this fresh cut into an extraordinary cured meat. Pure gastronomic heritage.
A jewel to behold: this is how cured Iberian presa looks
When sliced, cured Iberian presa shows a vivid red, full of life and visual richness:
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Shades ranging from bright ruby to soft vermilion.
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A marbled veining perfectly distributed.
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Intramuscular fat that melts almost on contact.
The texture is juicy, silky, enveloping. The flavor… deep, persistent, natural, with that unmistakable acorn note. And the aroma, marked by La Vera paprika — one of our most emblematic products — which brings smoky, earthy, and warm notes.
When I say it's one of the most exciting bites the Iberian pig gives us, believe me: I'm not exaggerating.
How the cured lomito or Iberian presa is made
(A process handed down generation after generation)
Making Iberian lomito is pure craftsmanship. Authentic tradition. And it always goes through four fundamental stages:
1. Marinating
The presa is mixed with natural spices. Here La Vera paprika takes center stage, along with salt and other spices that give depth and nuance to the product. Every family, every producer, has its formula perfected over decades.
2. Draining
The seasoned pieces rest so they absorb only what’s necessary and expel the excess. This step is key to balancing flavor and texture.
3. Curing
The presa passes through a controlled environment where it begins to transform. Here it develops aromas, firmness and complexity.
4. Natural drying
The best lomitos —the ones we select for Made ion Spain Gourmet— are dried naturally, taking advantage of the climate in privileged areas of Spain. This process lasts approximately 6 months, and it’s what gives them that fine texture, that perfect unctuousness and that elegant reddish color.
It’s pure culinary alchemy.
What does Iberian presa provide to the body?
Without making medical claims, we can say that, since it is acorn‑fed Iberian meat:
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It is rich in high‑quality protein.
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It contains fats with a predominant oleic acid profile, similar to olive oil.
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It provides essential minerals and B vitamins.
And above all… it provides gastronomic pleasure. Which also nourishes — and a lot.
Recommended pairings (Made in Spain Gourmet style)
To fully enjoy cured Iberian presa, here are my personal recommendations:
Red wines
White wines
Surprising but wonderful:
Other pairings that work wonderfully
Our recommended producers
After years selecting the best for our gourmet community, these are the top cured Iberian lomito producers we recommend:
Each with its own personality, but all exceptional.
A gem Europe should discover
100% Iberian cured presa ibérica is not just another cured meat. It is a cult item. A product that embodies tradition, nature, culture, and flavor. And from Made in Spain Gourmet, my mission —our mission— is to showcase it and bring it wherever authenticity is appreciated.
If you love the finest Spanish products, this is a must. An experience that will win you over forever.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.