Acorn-fed Iberico Presa tataki with shitake and pickled celeriac

Prepare the Presa tataki

9 oz. Aljomar acorn-fed Presa

2 C salt

2/3 C curry

6 tsp. oregano

4 tsp. white pepper

Combine salt and spices. Mix well. Trim excess fat from the Presa. Pour salt mixture over the meat and leave for 3 hours. Rinse to remove excess salt and pat dry with cloth. Sear on skillet until golden on all sides. Do not overcook as meat has already cured in the salt. Cut into thin slices and set aside.

Prepare the pickled celeriac and mushrooms

½ celeriac root

12 Shitake mushrooms

6 Tbsp. sunflower oil

2½ Tbsp. sherry vinegar

2 Tbsp. soy sauce

Cut the celeriac into small cubes and blanch in hot water. Cut the mushrooms into julienne strips and toss with oil in skillet. Place remaining ingredients in separate saucepan. Add the tossed mushrooms and blanched celeriac. Cook on low heat for 25-30 minutes. Set aside.


Place 3 thin slices of the Presa on plate. Top with mushrooms and celeriac. Drizzle some of the sauce from the mushroom mixture. Garnish with fresh greens.