Ibérico Pork Secreto
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One of the most coveted cuts from the Ibérico pig. The name means "secret," and the cut earned it: the secreto is a thin, flat muscle hidden between the shoulder blade and the outside of the ribcage, traditionally kept by butchers for themselves because it was too good to sell. It is one of the most intensely marbled pieces on the entire carcass — laced with streaks of the sweet, nutty acorn-fed fat that defines Ibérico pork — and when seared over high heat, the fat renders through the meat to produce something extraordinarily juicy, rich, and tender.
Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain. During the montanera season, the pigs feed heavily on acorns from holm oak and cork oak, which gives their fat a high proportion of oleic acid and the distinctive nutty, sweet flavour that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.
The secreto is a thin cut with heavy marbling, which means it cooks fast and forgives easily. It is difficult to overcook — the fat content keeps it juicy even if you take it a little further than you intended. Sear it hard, slice it, and serve it. It is one of the simplest and most rewarding pieces of pork you can cook.
IQF frozen.
Ingredients: Pork (secreto)
Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days
