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Recipe of Confined Iberian Presa Salad
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Confined Iberian Presa Salad

30 mins
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Like the cheeks, pen or secret of Iberian pig, there are other cuts of this animal that have been 'rediscovered' in recent years, and haute cuisine, in search of quality raw materials and low cost, has participated in increase its value in the current gastronomy. The Iberian pork prey is a piece that has a lot of intermuscular fat, which makes it a juicy and tasty meat, and although the Iberian pig has a greater proportion of fat than the white pig , it is better considered for our health.


6 portions
  • 2 pork meat, Iberian (prey)
  • 1 liter extra virgin olive oil
  • salt
  • ground black peppers
  • 2 cloves garlic
  • 2 rajas cinnamon
  • zest, of 1 lemon
  • 1/2 lettuce, Oak Leaf
  • 1/2 mixed lettuce, lollo rosso
  • 4 tablespoons vinegar, of modena
  • 6 tablespoons oil, to confit (that of the prisoners)
  • 1 tablespoon chives, chopped
  • 1 package cherry tomato
  • 70 grams brown sugar
  • syrup, Peter Jimenez
  • 200 milliliters wine, sweet Pedro Ximenez
  • 200 grams refined sugar
  • salt
  • raspberries, fresh
  • branches chives, (to decorate)


First of all, we prepare the candied prey. To do this, cut the meat into two pieces and heat a high saucepan with a little olive oil and set them on high heat. When golden brown, remove from heat. If the pan is suitable for baking, we keep the meat in that container and then pass it to the oven. If it is not, we pass the meat to a baking tray.
We cover it with the oil and add two cloves of unpeeled garlic but crush with the help of a knife with a thick handle, or with a mortar. We include a little black peppercorns, the skin of a lemon, cinnamon sticks and a little salt. We cover well with a liter of extra virgin olive oil.
We bake at 100 º C with the resistance at the top and bottom for one hour at half height.
Then wash the lettuce leaves and chop them. We reserve
To prepare the vinaigrette, mix olive oil and Modena vinegar. We emulsify with the help of a fork. We include a little chopped chives and a little salt. We mix and reserve.
Next we prepare the sweet cherry tomatoes. To do this, put a pan on the fire with a little olive oil. We mark the cherry tomatoes and add the brown sugar and white sugar. When they begin to caramelize, we add a splash of Pedro Ximénez wine. We lower the temperature of the fire a little and leave sautéing until the sugar has melted and the tomatoes are caramelized.
Finally, on a bed of the leaves of lettuce that we had reserved, we seasoned with the vinaigrette and placed on top the laminated dams. We distribute the tomatoes, sprinkling over the raspberries and a few sprigs of chives.


Accompany with a garnish of potatoes instead of the salad.


The pig prey, it is a piece that is next to the pallet, part of the head of the back and each animal is extracted two prey of about 500 grams. The piece has an oval shape, can be made almost with any method of cooking, both whole and filleted, grilled, grilled, baked, grateful for short cooking.

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