Recipe for the Ibérico Secreto

The ibérico secreto is usually grilled and served with fried potatoes or salad. A less common way to cook the secreto is in the oven, but it's just as easy and delicious! And the secreto will still be as juicy as if you grilled it.

How to bake the Ibérico Secreto in the oven?

This cut of pork has the perfect balance between fat and lean, which makes it one of the most coveted and preferred cuts by the most demanding palates. A straightforward and delicious way to cook it is in the oven, accompanied by baked potatoes.

Ingredients for four people

  • Two or three whole pieces of ibérico secreto.
  • Five medium or baker's potatoes.
  • 200 millilitres of beer.
  • Extra virgin olive oil.
  • Coarse salt.
  • Freshly ground black pepper.
  • Dried oregano.
  • Three dried garlic.
  • One tablespoon of Dijon mustard.
  • Half a teaspoon of ground pepper.
  • One teaspoon each of dried thyme and dried rosemary.
  • One teaspoon salt.
  • One tablespoon of lemon juice.
  • Four tablespoons of extra virgin olive oil.


  • Leave the secreto at room temperature for at least an hour or two before cooking. This ensures that the secreto is not cold on the inside when cooked. In addition, the pieces will cook better.
  • Prepare an emulsion in a mortar with the peeled garlic, and add the freshly ground black pepper, the teaspoon of salt, the thyme and the rosemary. Mix well until paste forms.
  • Add the lemon juice to this mixture and stir in the Dijon mustard and oil. The texture of this mixture should be creamy but not thick. You should taste a strong, salty flavour.
  • Paint the meat with this mixture using a kitchen brush. Be sure to coat the meat well on both sides.
  • Peel the potatoes and cut them into slices of the same thickness, so they cook evenly.
  • Peel and cut the onions into julienne strips.
  • Place a layer of potatoes and a layer of onions in a baking dish or baking tray.
  • While you chop the vegetables, preheat the oven to 180 degrees, with the heat on top and bottom.
  • Add the beer to the pan and season with salt and pepper.
  • Sprinkle with oregano to taste and extra virgin olive oil.
  • When the tray is ready, place the iberian secreto on top and place it in the oven at medium heat.
  • Cook for 30 minutes. Once this time has elapsed, remove the tray and turn the ibérico secreto with the help of tongs. Never do this with a fork! If you do, the meat may lose its juices.
  • Cook for a further 20-30 minutes. You will know the meat is ready when the secreto starts to brown - it should not look burnt!
  • The potatoes will also be golden brown.
  • It is essential to watch the amount of liquid in the pan. If it evaporates from the heat, add more beer and a drizzle of olive oil.
  • Once the secreto and potatoes are ready, remove and leave to rest for five minutes before serving.
  • For plating, add a piece of the secreto and top it with the onion and potatoes; pour a little of the cooking juices over the top. Do not forget the bread - the diners will need it!

Garnish for the Ibérico Secreto baked in the oven

The garnish for this recipe is potatoes, which will have a unique flavour when mixed with the juices from the ibérico secreto. If that's not enough, you can prepare a delicious rice dish or a fresh salad with onions, tomatoes and lettuce. Remember that less is more; in this case, you don't need anything more to make the ibérico secreto delicious.

The iberian cured pork shoulder can accompany many other side dishes if baked potatoes do not suit you. For example, your guests will love your recipe: rice, salad, mashed potatoes and even piquillo peppers! Just follow the same steps to bake the meat.

Cutting the Ibérico Secreto

When cooking the ibérico secreto in the oven, do the following. Please place it in pieces, so it cooks in its juices, unlike when it is prepared on the grill, which is usually done in thin fillets. One of the cooking tricks is to cover the tray with aluminium foil lightly; this way, the meat is more concentrated.

In addition to cooking, cutting the ibérico secreto is an art. Generally, the whole piece is served at the table, and the cut is made when serving it to the diners. Please pay close attention to the marbling or striations of the meat and cut perpendicular to them to prevent the cooking juices from escaping! Use a good knife and a pair of tongs to serve the meat to your guests. That is all for the ibérico secreto recipe.

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