Secreto Iberico de Bellota is the hard to find cut – hence its name – of Iberico Pork located between the loin and the shoulder.
It should be grilled, barbecued or pan-fried at a high heat and can be eaten medium-rare. The marbling of fat that is so characteristic of Iberico pork gives this meat its intense flavour and succulence with a pronounced nutty taste from pigs fed on a diet of acorns and wild herbs.
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