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Secreto Ibérico a la Plancha

Pork · Secreto ibérico

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 you'll need

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Ingredients & method

Ingredients

  • 2 secreto ibérico pieces (about 250 g each)
  • Coarse salt
  • Extra-virgin olive oil
  • Lemon wedge

Method

  1. 1Remove the secreto from the fridge 30 minutes before cooking. It is best cooked at room temperature.
  2. 2Heat a plancha or cast-iron griddle over the highest possible heat. Add a thin film of olive oil.
  3. 3Season the secreto with coarse salt. Place on the hot plancha — it should sear immediately.
  4. 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.
  5. 5Rest 3 minutes. Drizzle with olive oil, squeeze over lemon, and finish with a few flakes of salt.

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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