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The secreto ibérico is perhaps the most prized cut in Spanish pork butchery — a secret flat muscle from the shoulder of Iberian pigs, marbled with acorn-fed fat and almost beef-like in its richness.
Serves 2 peoplePrep 5 minCook 8 min
What to ask for
This recipe calls for Secreto ibérico. Can't get it where you are?
Ingredients & method
Ingredients
- 2 secreto ibérico pieces (about 250 g each)
- Coarse salt
- Extra-virgin olive oil
- Lemon wedge
Method
- 1Remove the secreto from the fridge 30 minutes before cooking. It is best cooked at room temperature.
- 2Heat a plancha or cast-iron griddle over the highest possible heat. Add a thin film of olive oil.
- 3Season the secreto with coarse salt. Place on the hot plancha — it should sear immediately.
- 4Cook 3–4 minutes per side. The fat will render and the meat will develop a golden-brown crust. Iberian pork is safe and at its best slightly pink inside.
- 5Rest 3 minutes. Drizzle with olive oil, squeeze over lemon, and finish with a few flakes of salt.
Cook this well
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Chef's tip
The secreto is so flavourful from the acorn-fed marbling that any further seasoning competes with the meat. Salt and heat are all it needs.
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