Secreto Iberico is a part of the top extreme of the lap and next to the loin's top. In the traditional quartering of meat it is united to the loin's fat or hoja de tocino.
Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in acorn flavoured juiciness. Iberico pork is famed for its beautiful marbling and no other cut displays this more deliciously than the secreto. While it comes from the shoulder area, it has a lot of similarities to a tender skirt steak.
Indigenous black Iberico pigs wander the dehesa forests of southwest Spain munching on herbs, grasses and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to the pork. And all that exercise fosters the marbling that makes Iberico so special.
The acorn and herb flavored pork is high in mono-unsaturated fats that melt at low temperatures, and is more healthy than the fat from normal pork. The secreto has so much marbling it has a bit of a bacon-like flavor, but much more complex because of the grasses, herbs and acorns on which the animals are grazed.
The secreto cut is a small, thin cut that is hard to locate on the pigs, hence the name. It should be grilled or cooked in a cast iron skillet at medium high heat.
You will receive one frozen bag of secreto iberico, delivered on ice pads. Thaw to room temperature before cooking. Serve with a good red wine and crusty bread to mop up the juices.
We source all our Iberico pork directly from the abattoir in Guijuelo (Salamanca) which has over 100 years history in the preparation and production of Iberian pork meats.