Name: Iberico-Pork-Presa, Razor-Clams, Wild-Garlic-Butter
Yield: Serves 4-6
Ingredients: 500 g razor clams; ½ tsp fine sea salt; 1 presa (approx 800g); glass of dry white wine; white or purple sprouting broccoli; 125 g soft butter; pinch of Espelette pepper; 20 g parsley; ½ banana shallot, peeled and chopped; fine sea salt and freshly ground white pepper to taste; 50 g wild garlic leaves

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

Presa is one of the finest things out there, it’s red with marbling, like the pork version of wagyu beef. It’s a great cut, from just behind the shoulder area. It isn’t used much here, but it’s eaten in spain, and the flavour is stunning

Ingredients

Wild garlic butter

125 g soft butter
20 g parsley
½ <

Method

To make the wild garlic butter

Put all of the ingredients into a blender or food processor and blitz until smooth. Scrape into cling film and roll tightly to form a neat log. Store in the fridge until required.

Wash the clams under cold running water for a few minutes. Heat a wide shallow pan until it’s really hot. Put in the razor clams and pour ov