Presa Ibérica Señorío De Montanera & Mojo Verde Recipe

Bring meat to room temperature

Remove the presa from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels—dry surface = better sear.

Season

Rub both sides of the presa with the kosher salt, black pepper and smoked paprika, pressing the spices into the meat. Let rest for 10 minutes while you preheat the pan.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add the olive oil and swirl to coat.

Sear the presa

Place the presa in the hot skillet and sear without moving for 2½–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2½ minutes. Reduce heat to medium.

Finish in pan with butter and aromatics

Add the butter, smashed garlic cloves and thyme sprigs to the pan. As the butter melts, tilt the pan and spoon (baste) the butter and aromatics over the presa for 1–2 minutes to develop flavor and finish cooking. For medium-rare, cook until an instant-read thermometer inserted into the thickest part reads 58–60°C (136–140°F); for medium, 62–65°C (144–149°F). Total cook time ~8–12 minutes depending on thickness.

Rest

Transfer the presa to a cutting board, tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute (internal temp will rise a few degrees). Slice against the grain into 5–8 mm thick slices.

Prepare ingredients

Roughly chop the parsley, cilantro and green pepper so they process easily. If using chili, remove seeds for milder heat.

Blend the sauce

In a small food processor or blender combine parsley, cilantro, garlic, chopped green pepper, ground cumin, sherry vinegar, lemon juice and salt. Pulse until roughly chopped. With the motor running, slowly stream in the 70 ml olive oil until the sauce emulsifies to a loose, vibrant green puree. Taste and adjust seasoning with additional salt, lemon juice or vinegar as needed.

Texture options & storage

For a chunkier mojo, pulse less and stop while small pieces remain. For a smoother finish, blend longer. The mojo can be made up to 24 hours ahead and refrigerated in a sealed container—bring to cool room temperature before serving.

Arrange sliced presa on a warmed platter. Spoon mojo verde generously over the slices or serve on the side for dipping.

Sprinkle with coarse sea salt, scatter microgreens or chopped parsley, and serve with lemon wedges to squeeze over the meat. Serve immediately.