Acorn-fed iberico Presa Salad with red curry and pickled vegetables

For the Presa

1 Acorn-fed Iberico Presa

7 oz.  gr salt

¼ C red curry

Combine salt with curry to created curried salt. Cover the Presa with salt. Set aside for 2.5 hours. After elapsed time, rinse and set aside. Sear meat on both sides in hot skillet. Let cool. Slice thinly and set aside.

For the pickled vegetables

2 baby carrots (1 orange, 1 purple)

1 small leek

1 red onion

1 baby turnip

3½ T Sherry Vinager

6 Tbsp.  water

Peel vegetables. Blanch 3 minutes and cool in ice water. Place vegetables in sealed container with sherry vinegar and water. Set aside until ready to serve.

For the oyster sauce

¼ C oyster sauce

6 Tbsp. olive oil

2 tsps Sherry Vinager

Combine all ingredients. Stir and set aside.


Place the sliced meat on the plate. Top with vegetables and oyster sauce.