Menu · Meat
Iberian pork presa with mojo picón
La Pilastra’s Iberian pork presa comes with roasted red onion and baked potato with mojo picón. It is a juicy, full-flavoured cut without a stew sauce: a good choice if you want an Iberian pork main that is more straightforward than the oxtail or the pork cheek.
What presa is
Presa is a cut of Iberian pork from between the shoulder and the loin. Its fat runs through the meat, which keeps it juicy and full of flavour without needing a sauce.
The sides bring three different notes: the sweetness of roasted red onion, baked potato, and mojo picón, a sauce from the Canary Islands made with peppers, garlic and oil, with a little heat.
How to order it
If you have a preference for how the meat is cooked, tell the team when you order. If you do not get on with spicy food, mention it because of the mojo.
For a meat-focused table, the menu also has Angus beef tenderloin and Hereford beef tataki. For something slow-cooked, look at the Ronda-style oxtail or the pork cheek in Pedro Ximénez sauce.
To start and to drink
With an Iberian pork main, opening with the acorn-fed Iberian ham or something fresh from the menu works well.
For wine, ask the team for a recommendation; Ronda wines lists the Serranía wineries we pour.
Other meat dishes on the menu
Angus beef tenderloin · 240 g
€29.50Fries and piquillo peppers confit with extra virgin olive oil, garlic and honey.
Hereford beef tataki · 200 g
€31.90Ginger and dill mayonnaise, cassava chips and roasted pumpkin.
Call to reserve
Book to try the presa
Book by phone or WhatsApp with your day, time and number of guests.
We will confirm availability by phone or WhatsApp. · Opening hours 12:00 — 23:00
Get directions on Google MapsFrequently asked questions
Which part of the pig is presa?
It is a cut of Iberian pork from between the shoulder and the loin, marbled with fat that keeps it juicy.
Is mojo picón spicy?
It has a little heat. If you do not tolerate spice well, mention it when you order.