Secreto iberico tillbehör

A minute or two of high heat on each side should be enough.

Spanish connoisseurs enjoy Secreto Iberico medium rare. So, is it worth it?

My answer is a resounding yes, but with a condition: treat it as a special occasion item, not an everyday meal. Furthermore, the highest quality Ibérico pigs are raised in a very special environment.

They roam freely in the *dehesa*, an ancient oak forest ecosystem in southwestern Spain and Portugal.

It’s rarely sold raw in the U.S. and even more rarely offered online — until now.

Unlike other pork cuts, Secreto is deeply marbled with delicate, lacy fat, giving it a buttery tenderness and beef-like richness often compared to Wagyu. The same cut on any other breed of pig will also cost you – there are only two on a pig.

Its price reflects its rarity (only two small cuts per pig), the cost of raising free-range Ibérico pigs, and the incredible quality and flavor. The updated, recommended inner temperature for pig meat is 63°C/145°F (USDA). When cooked correctly, it has a satisfyingly crisp exterior crust that gives way to a buttery, almost meltingly soft interior.

This “secret” cut is renowned for its incredible marbling, which gives it a juicy, tender texture and a rich, nutty flavor unlike any other pork. The Secreto is located in the shoulder region, specifically between the shoulder blade and the loin. The goal is to get a beautiful, crispy crust on the outside while keeping the inside juicy and medium-rare to medium.

This acorn-rich diet is directly responsible for the meat’s signature nutty, complex flavor and its high concentration of healthy oleic acid.

Understanding the Grades of Ibérico Pork: Bellota vs. Genuine Secreto Iberico never comes cheap. It’s a true delicacy that, once you’ve tried it, you’ll never forget.

For years, this specific cut was a well-kept secret among Spanish butchers, who would often save it for themselves.

This ensures even searing.

Heat it Up
Preheat a cast iron pan, grill, or flat top to high heat — at least 425°F. Low heat, 60 to 70°C/140 to 158°F. Because there are only two Secreto cuts on each animal, its rarity contributes to its prestige and price.

Why is it called the ‘Butcher’s Secret’?

The name is part of its legend.

Take it out and sear over high heat as above...

For that final touch, slice the meat – across the (tender) fibres – before serving. It was their reward for a hard day’s work.

It was too good, too “secret” to be sold with the rest of the meat. It looks unassuming, almost like a skirt steak, but its performance on the grill or in a hot pan is nothing short of spectacular.

Treat it the way you would a fine entrecote – but don't forget that cooking takes little time and must not be allowed to go too far. While it carries a premium price, the experience of that first bite—the crispy crust giving way to succulent, nutty, melt-in-your-mouth meat—is something every food lover should have at least once.

Now that the “secret” is out, you have everything you need to confidently buy, cook, and enjoy this incredible piece of meat.

For generations, Spanish butchers (or *matanceros*) knew about this delicious, tender morsel.