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    Guide to Premium Spanish Meats

    The Spanish are famous worldwide for their superior premium barbecue meats. Their quality and taste are unrivalled and Basco sources, imports, stocks and delivers prime cuts of the absolute best available from local Spanish producers. But what do you know about Spanish meats? What is Iberico Secreto? Do you know how to cook Presa Iberica or how to cook Suckling Pig? Basco founder and Basque chef Javier De La Hormaza has created this definitive “Guide to Premium Spanish Meats” complete with recipe suggestions.

    What is Iberico Pork?

    Iberico pork cuts, including Secreto Iberico, Presa Iberica and Pluma Iberica, have fabulous flavour which comes from the diet and lifestyle of indigenous black Iberico pigs. These pigs are free to roam the ‘dehesa’ forests of southwest Spain, grazing on herbs, grasses and most importantly, acorns. Exercise gives the pork its unique marbling and their diet adds wonderful flavour to the pork. High in mono-unsaturated fats, Iberico pork is healthier than other porks.

    What is Iberico Secreto?

    Iberico Secreto is a part of the extreme top of the loins of Iberico pigs. When it is traditionally quartered the meat is united to the loin’s fat or ‘hoja de tocino’. It is called Secreto because this small thin cut is hard to find on the pig. It has beautiful marbling and tastes a little like bacon but it has a more complex flavour thanks to the black Iberico pigs’ herb and acorn diet.

    How to cook Secreto Iberico?

    Secreto Iberico is a little like a tender skirt steak. Javier reveals how to cook Secreto Iberico “simply sizzle this thin cut on the grill and the fat immediately begins to melt away, bathing the pork in lovely acorn-flavoured juiciness. Alternatively, you can cook Secreto Iberico it in cast iron skillet at a medium high heat.” One of Javier’s favourite Secreto Iberico recipes is Ibérico Pork Schnitzel with Caper and Lemon Butter which you can try here. Plus, there are other Secreto Iberico video recipes here.

    What is Presa Iberica?

    Presa Iberica is a cut of Iberico pork that is attached to the shoulder and located near the head of the loin. Presa Iberica is a wonderfully tender, well marbled cut of meat which is very similar in flavour to that of beef. This shoulder steak is beautifully thick and juicy, but leaner than Pluma end loin or Secreto flank steak. It has that unmistakable flavour of acorns and herbs.

    Presa Iberica with Mojo Rojo Sauce

    How to cook Presa Iberica?

    Javier is a big fan of Presa Iberica. “You can prepare Presa Iberica really quickly. Simply season with salt and pepper then either grill or sear at a medium to high heat until done. Presa Iberica has less fat than other cuts of Iberico pork, so be careful not to over-cook – it should be pink in the middle. After leaving it to rest for 5 minutes, cut it into thin slices and enjoy.” You should also try Javier’s recipe for Iberico Pork Wellington which uses a whole Presa Iberica, an earthy mushroom pate, Serrano ham and a light crusty pastry. You can also watch the video recipe and other Iberico Pork recipes here. Absolutely delicious.

    What is Pluma Iberica?

    Pluma Iberica is a classic Iberico pork cut from the end of the loin. It’s wonderfully juicy and much juicier than Presa or Solomillo Iberico pork. Pluma, which means ‘feather’ in Spanish, is a relatively thin steak, it’s a lovely and lean meat. Like all our genuine Iberico pork, its delicious flavour comes from black Iberico pigs that feast freely on sweet acorns and natural grasses across the extensive ‘dehesa’ oak forests of southwestern Spain. What is Pork Pluma like? It is very well marbled with flavorful fat that melts away when cooked giving you a rich and tender steak.

    Early May Bank Holiday Sale

    How to cook Iberico Pluma?

    One of Javier’s favourite ways to cook Pluma Iberica is also one of the easiest. Simply season with salt and pepper then grill or sear the pluma at a medium high heat so the centre is still pink – be careful not to overcook it. Eat once it has rested for 5 minutes. Pluma is fabulous for barbecues too. Javier’s Barbecued Pluma Iberica with Hazelnut Gremolata recipe is a chargrilled Pluma with a parsley, garlic, and lemon gremolata spooned over the top with a sprinkling of roasted hazelnuts. Here’s his recipe.

    What is Galician Rib Steak?

    Highly respected food critic Jay Rayner has described Galician Rib Steak as “the best steak I’ve eaten either before or since”. Maybe that’s why it’s the choice of fine dining restaurants worldwide? Our range of Galician beef comes from retired 8 to 10 year old Frisona dairy cows from Galicia in the Northwest of Spain. Being naturally grass-fed for this long gives the meat a higher fat content and extraordinary depth of flavour and texture with marbling on a par with Wagyu beef. Our Galician Rib Steaks are aged for a minimum of 35 days. Rubia Gallega Rib Steak is also reared in Galicia but these indigenous cattle graze freely in meadows for 8 to 12 years and steaks are dry-aged for 45 days. This gives this succulent steak an intense beefiness.

    How to cook Galician Rib Steak?

    We asked Javier “how long should I barbecue 1kg Galician Rib Steak?” He shared his method which involved salting the steak 30 minutes before cooking then getting the barbecue coals are completely white with no flames and piled up so the coals are 20cm from the steak. Cook the steak for 8 minutes on each side – don’t be tempted to touch or move the steak whilst it is cooking. Javier’s full recipe for barbecued Basque Txuleton Steak with grilled peppers, garlic and friend potato matchsticks can be found here.

    What is Suckling Pig?

    Ever since medieval times, the Spanish have enjoyed Suckling Pig. But what is Suckling Pig exactly, what makes it such a delicious authentic Spanish traditional dish and how old are Suckling Pigs? Suckling Pigs are young pigs, fed only with their mother’s milk and are reared for no more than 28 days. This makes its meat so wonderfully tender, sweet and juicy with a fabulously crispy skin. The best Suckling Pig comes from Segovia in the Castile and León region of Spain and this is where Javier sources the Suckling Pig for Basco customers. Whole Suckling Pigs are one of Basco’s best-selling premium meats and are ideal for an extra special Sunday lunch or Christmas Dinner. We also offer a highly convenient Oven Ready Suckling Pig Quarter which is perfect for 3 to 4 people which comes in a thermoresistant bag ready to pop in the oven.

    Ultimate Guide To Suckling Pig

    How to cook a Suckling Pig?

    The Spanish really know how to cook a Suckling Pig. The traditional Segovian method is to roast it whole in an oven using just salt and water. The water is important as it produces steam to ensure all the moisture is kept in the meat but the Suckling Pig needs to raised up above the water using wooden slats of spoons. Javier’s recipe for Roasted Whole Suckling Pig is as authentic as it gets – follow the recipe here. Want an even easier and incredibly convenient way how to cook a Suckling Pig? Don’t need a whole Suckling Pig? Check out Javier’s Oven-Ready Suckling Pig Quarter video recipe here.

    What is El Capricho Ox?

    If you are a foodie with a penchant for steak, you will now doubt be familiar with the name ‘El Capricho’. This restaurant is internationally renowned as being the world’s best steak restaurant. El Capricho is the legendary restaurant found in the tiny village of Jimenez de Jamuz in the Leon province of northwest Spain. Basco is honoured to partner El Capricho to offer and exclusive limited supply of selected ox and old cow steak cuts. El Capricho’s proprietor José Gordón has dedicated the last 25 years of his life to the pursuit of the very finest meat to serve in his restaurant. He only selects the finest mature oxen from natural, organic farms. The El Capricho Ox Steaks that Basco stocks have been dry-aged for over 120 days to really intensify the flavour.

    El Capricho Ox Steak

    How to cook El Capricho by José Gordón Rib Steak?

    To cook El Capricho steaks by José Gordón in the traditional Spanish way, you need to barbecue over charcoal. Javier again insists that the coals must be white, with no flames, and the steak 20cm above the hot coals. Salt 30 minutes before cooking then barbecue for 8 minutes on each side and leave to rest 5 minutes before eating. They can also be cooked on a ‘plancha’ or cast-iron pan or griddle. Because El Capricho steaks by José Gordón have wonderful marbled fat running throughout, they need only a little oil in the pan. Salt prior then sear them on a medium high heat for 8-10 minutes each side, rest for 5 minutes then salt and serve with a crisp green salad and chips. Simply stunning.

    “The perfect steak”

    Time Magazine

    “Probably the greatest steak I’ve ever eaten”

    Jeffrey Steingarten, American Vogue food writer

    “The best place to eat steak in the world”

    The Guardian

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