Victoria Blamey New York City Chef 2-star review from Pete Wells. 3-star review in New York Times. Santiago, Chile

Regalis X Victoria Blamey

A native of Santiago, Chile, Victoria Blamey has worked in some of the world’s most celebrated kitchens: Mugaritz in San Sebastian, Spain, ABaC in Barcelona, Spain, The Vineyard at Stockcross in Newbury, United Kingdom & Interlude in Melbourne, Australia.

In 2010, Victoria moved to New York City embarking on path that included Corton, Atera, Il Buco Alimentari e Vineria and Upland, before eventually re-opening Chumley’s in 2016 as its Executive Chef where Pete Wells of the New York Times, who dubbed her “a chef worth following” and awarded her a glowing 2-star review.
 Most recently as Executive Chef at Gotham, Victoria garnered further accolades including a 3-star review in the New York Times and an 87 out of 100 from New York Magazine. Victoria is defined by her diverse influences and a commitment to thoughtful sourcing, uncompromising technique, and flavors that speak to her worldly culinary experiences.


Recreate Victoria's recipes with her favorite Regalis ingredients.

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Best Presa - Ibérico Pork Shoulder Steak, 1.25 to 1.5 LBS Average photos by Regalis Foods - item 1
Presa - Ibérico Pork Shoulder Steak, 1.25 to 1.5 LBS Average

Presa is a dense, well marbled pork steak from the shoulder that can be cooked just like beef. Leaner than Pluma or Secreto, we recommend rapidly searing this steak then finishing in the oven for five minutes, yielding distinct and peerless flavor and texture.

Ibérico pigs have been an integral aspect of the Spanish culinary tradition for centuries. Predisposed to exceptional fat development throughout their muscular structure, these hogs are amenable to long, slow curing that promotes unparalleled complexity and sweetness. For those that earn the distinguished status of Ibérico de Bellota Jamón, their golden years (specifically what's called the Montanera period - the fall and winter before they'll be slaughtered) will be lived out as luxuriously as imaginable, freely roaming among centuries-old pastures dotted with oak trees. This environment is called the Dehesa, and at the time of year when it belongs to the pigs, it will be covered with acorns - bellotas - for the pigs to feast upon. And as much as we love what becomes Ibérico de Bellota Jamón, the pigs seem to love these acorns.

During their few-month foray among the oak trees, pigs will double their weight on a diet consisting of these acorns and other naturally occurring grasses and herbs. Not only does this promote a rich nuttiness and crispness to the meat, it also ensures a significant concentration of unsaturated fatty acids, the epitome of good fat. Regardless of which cut is selected or which aspect of its tradition is focused upon, Ibérico de Bellota Jamon is absolutely one of a kind, and truly an honor to share.

Avg. Size is 1.5-2 lb per pc.