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Iberico Pork Boneless Collar Eye - Presa de Cerdo Iberico £28.90Kg / Whole piece vacuum packed Frozen


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Presa de Cerdo Iberico - whole piece vacuum packed Frozen (pack contains 1 piece)

Presa Iberica - Iberico Pork Boneless Collar Eye

Iberian Pork Boneless Collar, or ‘Neck’, is found between the head and shoulders of the Spanish Pata Negra pigs. With the marbling of fat within the muscle, this piece of meat is not only well worked, but also tastes fantastic.

Presa Iberica is a very tender well marbled cut that can be prepared quickly over a hot pan. Due to its location, it possesses qualities of both the shoulder and loin.

Presa is a beautiful, flavourful cut of pork that melts in your mouth - we call it the other red meat! Grilled medium rare, it has a juicy, tender bite and a full mouthwatering flavour that speaks of its free-range acorn fed source.

Presa is a thick shoulder steak unlike any other. It is thick and juicy, but leaner than pluma end loin or the secreto flank steak.

Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.

Cooking tips

For this cut we recommend a simple slow roast. After defrosting, bring the collar to room temperature and season with Salt from Patagonia a touch of pimenton dulce Casa Argentina and mixed herbs. In a deep roasting pan, put large chunks of onion, carrots and potato. Place the collar on top, put into a preheated oven at 220 degrees C, and cook for 30 minutes. This will turn the outside a gorgeous golden brown. Reduce the heat to 160 degrees C, add some stock to the pan (about halfway up), a handful of garlic cloves and a light red wine or cider, if desired. Cover with tin foil and cook for a further 2.5 hours. Remove the meat from the pan and wrap tightly with foil, allowing it to rest. Use the juices in the roasting tray to make a sumptuous gravy.  Serve with shallot-sautéed green beans, courgettes provençale or steaming garlic potatoes and a crisp salad.

Storage:  Keep under refrigeration (2º to 5º C). In Freezer (between -18º to -20ºC) it keeps up to 4 months, after the expiration date. Thaw in the fridge 24 hours before use. 




All our meat cuts are stored in chilled fridge and leave our warehouse between 0º to 5ºC.


We can only deliver chilled products to destinations where a Next ­Day service is available.


For customers outside mainland UK where we cannot offer next-day delivery, we do not recommend that you order Chilled or Frozen Produce.  Please contact us to arrange an alternative solution whenever available.


All our beef cuts are delivered in a Thermal Box for Chilled/Frozen Produce, which maintains the product in a temperature-controlled atmosphere. This system has been designed specifically for the distribution by post of temperature sensitive goods. Through the use of cooling elements, we can ensure that all Chilled/Frozen products maintain a temperature between 2º to 8º C over the period of 24 hours with an average outside temperature of 20º C. The thermal box will be added to your beef order at the checkout.


What will happen if there is nobody available to accept delivery?


You must be available to receive your order on the first attempt. Although we will instruct the courier to leave the package with a NEIGHBOUR or in a SAFE PLACE whenever possible, we cannot guarantee that this will happen and cannot take responsibility for spoiled goods where you have not been in to accept the delivery. - Please do not reject your box for any reason.  Frozen goods that are not delivered have to be thrown away.  If you detect any damage or leakage, please still accept the box, then inspect the contents and contact us if necessary.  A small amount of liquid formation is normal as the ice begins to thaw. If there is genuine damage, we will not ignore your claim just because you did not reject the delivery.