What is Ibérico Secreto and How to Prepare It
What is Ibérico Secreto and How to Prepare It

The Secreto cut is known as the Spanish butcher's best-kept secret...hence its name. Surprisingly, the cut only became popular in recent years. It was one of those secondary parts the butchers kept for themselves, or simply used to make sausages. But with such a tender makeup, turning Ibérico Secreto is a total waste! Luckily, things have changed in Spain. Which means they've changed for you too. 

Want to learn more about this prized cut? Read more on Ibérico Secreto and how to prepare it at home. 

What is Iberian Secreto?

The Iberian Secreto comes from the upper end of the pig's flank, between the shoulder and the belly of the animal. In order to extract the Secreto, the butcher has to make a precise horizontal cut to get into the hidden area. Only two Secretos can be extracted from each Ibérico pig, making it a highly select and exclusive cut.

 

Ibérico or Iberian pigs are a unique breed native to the Spanish and Portuguese pastures. They are raised on expansive farms and graze freely in the meadows. They get a lot of exercise throughout their lives, which contributes to a high level of intramuscular fat throughout the meat. In addition, towards the end of their days, the pigs feed on acorns, a diet that gives their meat a more intense flavor.

Ibérico meat is known for being incomparably juicy and having the perfect balance of fat and lean meat. This balance attributes to unmatched flavors and melt-in-your-mouth textures. 

The Health Benefits of Ibérico Secreto

 

The fat infiltration and the excellent diet of the pig also means that Ibérico meat has a few important nutritional properties. For example, it has high levels of healthy cholesterol and it is said to help reduce bad cholesterol; its properties are similar to those of extra-virgin olive oil. On top of that, it has high levels of protein, B vitamins and minerals such as phosphorus, zinc and magnesium. 

Tips for Preparing Ibérico Secreto 

To prepare Iberian Secreto you don't need much—the meat really does speaks for itself. But here are a few tips to get you started: 

Bring to Room temperature 

The first thing to do is to take the meat out of the refrigerator two hours before cooking, to allow it to come to room temperature. This helps with even cooking. To bring the meat to room temperature, remove it from its package and place on the counter so it can breathe. Once the meat is at room temperature, use paper towels to pat the Secreto and soak up any excess liquid. 

Keep it Simple 

The Ibérico Secreto is a cut that speaks for itself. It doesn't necessarily need a complicated cooking process or big spices and sauces. A pinch of coarse salt or flaky sea salt does wonders for the cut and brings out all its natural flavors.

Crank the Heat  

The Ibérico Secreto is best cooked over high heat and needs little to no oil. Because of its high fat composition, it won't stick to the pan, griddle, or barbecue grates. If you do need to use oil, a little drizzle of olive oil will do the trick. Or trim off a small piece of fat from the Secreto, render the fat in the pan, and cook the Secreto in its own oil.

Cook Quickly 

To cook Ibérico Secreto, you only need to cook it a few minutes on each side on high heat in a hot pan, or over direct heat on the grill. Once the first side is cooked, turn and cook another few minutes. After you flip, you can add in any additional herbs or aromatics, like garlic or rosemary. The Secreto should be crispy on the outside and tender on the inside.

Cut with the Grain 

Once the Secreto has rested a few minutes (to finish cooking and lock in the juices), it's time to cut it. To slice, cut along the grain and marbling (not against the grain). This keeps the Secreto muscle fibers in tact and helps the meat retain its juice and tenderness. 

TOP RECIPES
Grilled 4 Rib Rack with Aioli & Asparagus
Grilled 4 Rib Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Coppa with Mashed Potatoes
Red Wine Braised Coppa with Mashed Potatoes
Huevos Rotos with Secreto Ibérico
Huevos Rotos with Secreto Ibérico

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method