How to Cook the Secreto Ibérico

The Iberian secreto is a cut of pork that is extracted from the upper part of the flank, near the front legs of the animal. It is a very select and scarce meat, as only two of these cuts can be obtained from each Iberian pig. What is the best way to cook it?

The secrets of the Iberian secreto

The Iberian secreto is a very fashionable meat that for many years was practically unknown to diners. When this meat began to be marketed on restaurant menus, its popularity began to increase, as it is a very select and gourmet cut. It is a piece that is characterized by its great juiciness, as well as its tender cut and exquisite flavor.

This cut of Iberian pork, like the other cuts that are extracted from this breed of pig, is characterized by its organoleptic properties; these are acquired by the lifestyle and diet with which these animals are raised: freedom in the countryside and acorns to eat. The freedom of the Iberian pigs makes them develop fibrous and muscular limbs, so there is a perfect balance between the fat, and lean meat of the animal.

Although the Iberian secreto is a very select cut, it is very easy to prepare and can be accompanied with almost anything. To make it, you do not need complicated seasonings or spices and it can be prepared grilled, fried, griddled, or barbecued. It can also be baked in the oven.

To obtain a quality meal and make the most of the secret's properties, as well as a tender and juicy meat, it is advisable to take it out of the refrigerator a couple of hours before preparing it; this is called tempering. It is enough to leave it at room temperature to prevent the pork from losing its juiciness.

On the other hand, the griddle or frying pan must be sufficiently hot before placing the meat onto it and cooking for a few minutes. Two minutes on each side will be enough, it all depends on the thickness of the cut. You will only need to turn it once. You do not need to season it much, just add a pinch of salt and pepper, but if you want a more elaborate recipe, you can accompany it with a variety of sauces that will delight your guests.

The preparation of the meat will always be the same: heating the grill sufficiently and grilling the Iberian secret, on both sides, for a couple of minutes. What sauces go well with it?

Iberian secreto with mustard


  • 500 grams of Iberian secreto
  • Two spoonfuls of Dijon mustard
  • 250 milliliters of liquid cream for cooking
  • 240 of sweet red wine of your choice
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Three large potatoes (optional)


Cut the potatoes into slices, more or less of the same thickness, season with salt and pepper, and add a drizzle of oil. Place them in a baking dish and then into a preheated oven at 200 degrees. The potatoes should be ready between 15 to 20 minutes. Do not forget to turn the heat up and down.

For the sauce, place the mustard and wine in a saucepan and add a drizzle of olive oil. Place over a medium high heat and sauté.

Add the cream little by little and stir.

Heat the griddle or frying pan, add a drizzle of oil, and place the Iberian secreto.

Season the meat with salt and pepper.

Serve with the potatoes and pour the mustard sauce on top.

If you do not want to make potatoes, the Iberian secreto can also be accompanied with sautéed vegetables such as mushrooms and peppers, or with rice. It all depends on the taste of the diners.

Secreto ibérico with blue cheese sauce

Blue cheese is an ingredient that enhances the flavor of all foods, so it is a good complement to the Iberian secreto. You can also serve it with rice or a salad.


  • 500 grams of Iberian secreto.
  • 50 grams of blue cheese.
  • 200 milliliters of liquid cream.
  • 15 grams of butter.
  • 10 milliliters of brandy or cognac (it is not essential, but it gives a good flavor).


  • Place the butter and the blue cheese in a pan. If you bought the cheese in blocks, cut it into portions (they do not have to be equal).
  • Place the pan over medium heat and stir until the butter and cheese melt.
  • Add the brandy or cognac and then the cream. It is advisable to add the cream little by little and stir constantly.
  • Leave the sauce to cook for five or six minutes, so that the ingredients are integrated and the sauce thickens.
  • Remove from the heat and cover.
  • Heat the griddle and prepare the Iberian secreto with salt and pepper.
  • Serve pouring the blue cheese sauce on top when the secreto is ready.

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