Juiciest Pork Cut
When it comes to Iberian pork, you will find a great variety of cuts you can prepare. It is exquisite meat! But which is the juiciest cut of Iberian pork you can buy, how is it prepared, and what are its properties?
Secreto: the juiciest cut of pork
There are several theories about the origin of the name of this delicious cut of Iberian pork. Some say that it is because the butchers knew beforehand that it was so juicy and delicious that they preferred not to share it with the rest of the people; others affirm that it is so-called because of the part from which it is extracted that it is very hidden.
Whatever the truth is, the truth is that the Iberian secret is the juiciest cut of pork you can find. It is a meat with a texture that resembles butter and melts in the mouth; its flavor is intense, its juiciness is unique, and it is very easy to prepare.
Benefits of the juiciest pork cut
The secreto, like all Iberian cuts, has excellent health benefits. But the secret is particularly rich in oleic acid (the same as olive oil); it also has an exceptional contribution of unsaturated fatty acids. Its moderate consumption benefits the cardiovascular system, as it helps reduce harmful cholesterol levels.
These benefits are due to the breed of pig. Iberian pigs are fed on acorns and grow by exercising; this allows their muscles to develop and enable them to have those muscle fibers that make their meat so juicy.
How is the Iberian secret cooked?
Another of the benefits of the Iberian secret is that it is one of the most accessible cuts to prepare. It can be your best ally if you are in a hurry because you will not need anything more than a little coarse salt and a couple of minutes on the griddle or grill.
In addition, unlike other cuts, salt can be added at any time during cooking. This is because the cut does not dehydrate or dry out during or after cooking due to the large amount of intramuscular fat in secret.
Although it is a cut that does not require great elaboration or seasoning, you can add freshly ground black pepper and some aromatic herbs (thyme, rosemary, or parsley). In addition to salt, of course, you cannot forget a dash of extra virgin olive oil.
On the other hand, to cook this meat and obtain the desired results, place it on fire when the griddle or grill is very hot.
Also, do not forget to take it out of the refrigerator sufficiently in advance, so it is at room temperature when cooking. Remember that as it is done in a matter of minutes, if the meat is just out of the refrigerator, it may be done on the outside but cold on the inside if it is not allowed to temper.
How to know the doneness of the Iberian secret? It's easy because you only need a couple of minutes to seal the meat on both sides, and it will be ready, and you only have to turn it once! Of course, for you to be able to find the doneness of the secreto, the meat must be at room temperature, and the skillet, frying pan, or grill must be scorching.
Iberian secret recipes
If you want to surprise your guests with more than grilled secrets, here are some perfect and easy preparations.
Secreto with beer and honey sauce
- 500 grams of Iberian secret in fillets.
- Coarse salt.
- Extra virgin olive oil.
- 200 milliliters of beer.
- 100 grams of honey.
- 15 grams of old mustard.
- A spoonful of lemon juice.
- Freshly ground black pepper.
- The most laborious part is to make the sauce. To do this, pour the beer into a saucepan and bring it to a boil. When it starts to boil, add the honey, mustard, lemon, and salt and pepper to taste. Stir and simmer for 40 minutes. Stir from time to time until the sauce is bound and has a fine texture.
- Add a drizzle of extra virgin olive oil to the frying pan or skillet, and when it is very hot, pass the Iberian secret for two minutes. Add salt.
- Place on a platter and drizzle with the sauce.
Secreto with blue cheese sauce
- 500 grams of Iberian secret.
- 200 milliliters of cream.
- 100 grams of blue cheese (can be in pieces or grated).
- 25 grams of unsalted butter.
- 5 grams of cornstarch.
- A clove of garlic.
- Salt and freshly ground black pepper.
- Extra virgin olive oil.
- Heat the cream in a saucepan, and add the crushed garlic and cheese when it starts to boil. Stir and cook until all the ingredients are dissolved and incorporated.
- Toast the cornstarch with a drizzle of olive oil. When it has colored, add it to the casserole with the cheese and cook over low heat for 10-15 minutes.
- Prepare the Iberian secret fillets by heating a drizzle of olive oil in a frying pan or skillet. When ready, serve on a platter with the blue cheese sauce. You can decorate with a sprig of rosemary.