I’m impressed with this iberico pork presa!

Now, we’re all about dat piggy on Triple B, so it’s rare that there’s a pork product we haven’t had yet. Last year, we learned the pork secret handshake of Iberico pork secreto, but it turns out there’s more than one way to skin an Iberian pig. And at Lapinou, this funky French nouveau joint on King West, they’re serving up a different kind of Iberico — this is Iberico pork presa:

iberico_pork_presa (34)

I definitely had to look this up, but it turns out that Iberico pork presa is the juiciest and most flavourful part, attached to the shoulder, while pork secreto is the end of the flank, next to the headboard of the spine. Well, the Spanish butcher shop I got that info from ain’t lying — this pork is very juicy and flavourful, with a texture like a ribeye steak, cooked to a nice medium rare. It comes with a whole buncha Swiss chard, which is braised until tender. But just like at Vela, where the pork secreto was hidden by a heap of shishito peppers, the green-stuff-to-meat ratio was a little too high over here…

lapinou_beef_tartare (2)

Mind you, I did eat a little more meat to help balance things out. This beef tartare is seasoned with green peppercorns, chives and an anchovy sauce — the peppercorns give it a nice little kick. I could maybe have used one more piece of toast to go with all that meat… but man, you could serve that beef tartare on a flip-flop, and it would still taste good!!!!!

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Now, they’re definitely more about wine than beer here, but they did have a couple Blood Brothers brews on tap, including this Inner Eye Pale Ale. Man, this tastes so much like Blood Light that I feel they almost served me that beer instead (I think that’s what it said on my bill, anyways), but in any case, I can’t complain about this slightly citrusy, not too hoppy APA.

lapinou_chocolate_dessert (20)

Now, if I do have one complaint, it’s that the portions were pretty small. I definitely still had room for dessert… and of the three items on the dessert menu, Chocolate was the obvious choice. They described this one as tasting like a chocolate orange, and they weren’t kidding — the orange zest really cuts through the mix. They also added some sesame seeds for a grainy texture, which made things a little more interesting. Hey, I’ll take this over panna cotta any day!!!!!

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