Iberico-Pork-Presa, Razor-Clams, Wild-Garlic-Butter

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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