Ibérico pigs roam free for a large part of their lives, feeding on acorns that have fallen from oak trees in dehesas (pastures). This diet, combined with the natural exercise they get from being free to move wherever they wish, creates a truly unique flavour profile. If you have never tried Ibérico ham, find your nearest Spanish retailer and buy some immediately. Its flavour is astonishing. The presa cut comes from the end of the loin of the pig, next to the neck. Unlike most pork dishes, you want to serve it medium rare – due to the nature of the pig and the life it leads, this is totally safe.