How to cook Secreto Iberico Pork?

The Secreto ibérico is one of the most popular and delicious cuts of Iberian pork, and the best thing about it is that it is straightforward to prepare! This meat has it all. You won't need much elaboration to have a dish like out of a restaurant. Learn how to cook the Iberian secret!

Secreto ibérico: one of the most delicious delicacies on Earth

 

The Iberian pig is already a pork breed with very delicious cuts. But one of those that has gained particular prominence in recent years is the secret. This cut, practically unknown until a decade ago, has become a favorite of the most demanding diners and palates.
The Iberian Secreto is very soft, tender, juicy, and with a delicious texture. It is, par excellence, one of the star dishes of many restaurants, and not without reason! It is cooked very quickly and can be accompanied by various sauces and ingredients that will make the dish unforgettable.

It is an exclusive dish because only two secrets can be extracted from each Iberian pig.

What do you need to cook the Iberian secret?

 

The secret is fan-shaped and cut with a perfect balance between fat and lean meat. This makes the flavor of the heart very intense, but at the same time, the consistency is soft and juicy. Thanks to the properties of this cut, you will not need many ingredients or elaborated recipes to enhance its flavor: the secret already has everything it needs to shine on its own.

Of course, the simpler the preparation, the better. The Iberian Secreto can be grilled, broiled, or baked. But you must follow a series of tips and recommendations so that the meat is not overcooked, undercooked, or burnt. Even the secret has its secret to being delicious!

Meat at room temperature


All cuts of meat need to be at room temperature before cooking. To this end, it is essential that you remove the meat from the refrigerator a couple of hours before cooking and also take it out of its packaging. Why do this? In this way, you avoid the heart being hot on the outside, cold on the inside, and losing its juiciness.

If you buy the secret vacuum-packed, it is also necessary to remove this wrapping.

 

Cook over high heat and without oil

 

The Iberian secret is a cut made on its own and does not require oil for its preparation. We have already mentioned that it is a cut with a lot of infiltrated fat so that it will be released during cooking. To do this, you must heat the pan, grill, or barbecue over high heat.
Only when the utensil is hot enough will you place the meat on the fire without lowering the temperature.

 

Wait to add salt!

 

This cut of Iberico needs only a pinch of coarse salt, but you must add it at the right moment, neither before nor after. The first thing to do is to place the secreto in the frying pan on the fatty side, without adding salt, because salt absorbs the moisture from the meat! Adding the salt before will cause the secreto to lose part of its juices, and in its juices lies its delicious flavor. 


Lower the heat to medium when you place the meat and let it cook for about three minutes. It is time to turn the Secreto ibérico over, and you will know when to do so because one of the sides should be at least half done. Turn the cut! Once you have turned it over, you can add the salt, preferably in flakes. You can also sprinkle a little pepper and herbs of your choice.


Leave the secret on this side for a couple of minutes so that the cut is crispy on the outside but tender and juicy on the inside. Take your time!

 

Use kitchen tongs

 

You must always use a kitchen or special tongs to handle the Secreto ibérico and turn it over. Never prick the meat with a fork or knife for handling, as this would cause the cooking juices to be lost, which you want to avoid at all costs.
Also, use these tongs to remove the secret from the fire. On the other hand, it is highly advisable not to touch the meat too much or crush it with any utensil once it has been placed on the fire.

How to cut the Iberian secret?

 

The Iberian secret is cooked alone but has a trick to be cut properly. To do it, you should look for the direction of the fibers in the meat and place the knife perpendicular to them. This way, the muscle fibers of the cut do not break, and the secreto will retain its characteristic juiciness.

 

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