Campo Grande Iberico Presa Recipe

Trim and season

Pat the presa dry with paper towels. Trim any excessive external fat if desired, leaving some for flavor. Season all sides evenly with kosher salt (1.5 tsp) and freshly ground black pepper (1/2 tsp). Let rest at room temperature for 20–30 minutes.

Sear and roast

Preheat oven to 375°F (190°C). Heat a heavy ovenproof skillet over medium-high heat. Add 2 tbsp olive oil. When shimmering, add the presa and sear undisturbed 3–4 minutes per side until a deep brown crust forms. Add 1 tbsp butter, spoon it over the meat for 30 seconds, then transfer the skillet to the oven. Roast until internal temperature reaches 135°F (57°C) for medium-rare, about 8–12 minutes depending on thickness. Remove from oven, transfer to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing.

Combine water and salt: In a medium saucepan bring 2.5 cups water and 3/4 tsp kosher salt to a gentle boil.

Cook corn then add cornmeal: Add the fresh corn kernels and simmer 2 minutes to soften. Gradually whisk in 3/4 cup fine cornmeal (polenta) to avoid lumps. Reduce heat to low.

Simmer and stir: Cook polenta, stirring frequently, until thick and the cornmeal is tender, about 8–10 minutes. If mixture thickens too quickly, add up to 2–3 tbsp hot water to adjust consistency.

Finish with milk, butter and cheese: Stir in 1/2 cup whole milk, 2 tbsp unsalted butter and 1/4 cup grated parmesan. Season with 1/4 tsp black pepper and adjust salt to taste. Keep warm over the lowest heat, or spoon into a shallow dish and cover to keep warm until plating.

Prepare and confit: Preheat oven to 275°F (135°C). In a small roasting dish, combine 2 cups cherry tomatoes, sliced garlic (4 cloves), thyme sprigs, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour 3/4 cup olive oil over the tomatoes so they are partially submerged.

Slow-roast: Roast in the oven until tomatoes are soft, slightly wrinkled and aromatic, about 50–60 minutes. Remove thyme sprigs and let tomatoes cool slightly. Reserve oil for the jus if desired (strain any browned solids).

Render chorizo: In a small saucepan over medium heat add 1 tbsp olive oil. Add the finely chopped chorizo and cook, stirring, until it releases its fat and begins to brown, about 4–5 minutes. Remove and reserve most of the fat in the pan but keep the browned chorizo pieces to add flavor.

Sweat shallot and deglaze: Add the minced shallot to the pan with the chorizo fat and cook gently until translucent, about 2–3 minutes. Add the smashed green peppercorns and cook 30 seconds. Pour in 1/2 cup dry red wine to deglaze, scraping up browned bits. Reduce by about half, 2–3 minutes.

Add stock and reduce: Add 1 cup beef or veal stock and the reserved browned chorizo pieces. Simmer until sauce is slightly thickened and reduced to a saucy consistency, about 8–10 minutes. Taste and balance with 1/4 tsp sugar if too acidic and adjust salt to 1/4 tsp.

Finish with butter: Off the heat, whisk in 1 tbsp cold cubed butter to add gloss and roundness to the jus. If you reserved tomato oil from the confit, whisk 1–2 tsp in now for extra tomato aroma. Keep warm until plating.

Slice presa and portion polenta: Slice the rested Iberico presa into 1/3–1/2 inch slices on a bias. Spoon warm fresh corn polenta onto the center of each plate to form a shallow bed.

Arrange and finish: Arrange 3–4 slices of presa over the polenta. Spoon several confit tomatoes and a little of their oil alongside. Drizzle 2–3 tbsp of the warm green peppercorn & chorizo jus over the meat and around the polenta.

Garnish and serve: Scatter microgreens or baby basil over the dish, finish with a light drizzle of extra virgin olive oil (1 tsp) and a pinch of flaky salt if desired. Serve immediately.