9 In Other Pork
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Secreto Ibérico is an incredibly tasty piece of meat from the shoulder of the Ibérico pig. A piece that lends itself perfectly to being prepared on the barbecue and you can read exactly how to do that in this article.
Secreto Ibérico is rosé the best!
At the beginning of this year we releaseda visit to Malaga. One of the dishes that stayed with me from that trip is the Secreto Ibérico that we ate atThe Inn of Cervantes. The chef did something that many chefs here don't dare to do, he presented us with this beautiful piece of pork medium. There is still the firm belief that pork should be well done, but a nice and honest piece of pork like the Ibérico pig is best eaten medium. In fact, it makes it so much tastier.
I hadn't thought about this fabulous part of our meal in a while until I visited Beef & Steak recently and saw that theyIberico meat salesand also Secreto. The thought of the delicious taste made my mouth water again and so I took a piece home with me.
You may know the Spanish Ibérico pigs by another name, Pata Negra, after their black hooves. It is the pigs that those delicious hams are made from. A very old pig breed with a nice fat vein. The pigs are allowed to forage, root and feast on acorns. Because of their diet, they have a lot of intramuscular fat, fat between the muscle fibers. That fat makes this such a tasty, juicy piece of meat.
Wat is Iberian Secret?
Secreto is in the shoulder of the Ibérico pig and this is the only breed to have this cut. The name means secret in Spanish and it is considered the best kept secret of the Ibérico pig.
The preparation couldn't be simpler; salt, pepper, grill to medium, rest and cut and then enjoy. We ate a bulghur salad with it, but potatoes would also work. Or a puree of pumpkin and a marmalade of pineapple as they did in Malága.
5of 1 vote
This way you can quickly and easily prepare one of the tastiest pieces of pork on your barbecue!
Preparation time5minutes minutes
Preparation time8minutes minutes
Rest time5minutes minutes
Total time18minutes minutes
- 1 Iberian Secret – o.a.for sale hereat Beef and Steak
- vegetable oil
- salt and pepper
core thermometer - I usethe Thermapenfor this type of preparation
possibly coarse sea salt
Prepare your barbecue for direct grilling at 200-225°C. If you don't know how to do thatI explain it to you step by step here.
Remove the Secreto from the packaging and pat dry with kitchen paper.
Cut away any loose pieces. Let the fat sit, that will be the tastiest later!
Brush the meat with oil and sprinkle generously with salt and pepper.
Place the meat on the barbecue and grill until it reaches a core temperature of 60°C (medium), about 4 minutes per side. (Cook it up to 70°C if pregnant women or frail elderly people are among the diners.)
Remove the Secreto from the barbecue and let rest for 5 minutes under aluminum foil.
If necessary, sprinkle with some coarse sea salt and cut the Secreto into nice thin slices.
Fancy more Iberico recipes?
Then also have a look here:
- Iberico Char Siu
- Iberian spareribs
Do you have theseIberian Secretmade? Then I'm very curious what you thought of it. Will you let me know below or on social media? BBQ-NL can also be found atInstagram. If you use the hashtag#noskosbbqused, I see it automatically passing by on Instagram.
the grillIberianblack leg
Friday, July 14, 2017 Door noskos
BBQ Blogger of the Year 2017, auteur van'The fire boss', voted BBQ Book of the Year 2018. Loves barbecue, chocolate, coffee, cocktails, tea, travelling, theatre, (art house) films, art, raw denim and his naked cats.
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Friday, 14 July 2017 at 14:21
Oh how nice that looks. Never knew that this breed is the only one with this beautiful piece of meat. Beautiful photos Denise. They ensure that I will certainly prepare this soon.
If it's up to me this weekend already but that won't work. Just order it. Nice weekend!
Saturday, 15 July 2017 at 10:52
Delicious piece of meat. Nowadays it is simply available in the AH XL (AH Excellent). When preparing, you write that you put PeZo before grilling, aren't you afraid of burnt pepper? What kind of oil do you use to rub the meat and what does it add?
Sunday, 16 July 2017 at 11:33
I don't like fresh pepper on my finished product, too sharp. That's why I do it earlier. Sometimes I put oil on the meat, sometimes I don't. If I do it is sunflower or peanut oil, something without taste. What it adds in this case is that the meat sticks to your grid for less time. That's fine for a slightly thinner piece. Especially on a new cast iron grate 😉
Tuesday, 18 July 2017 at 23:23
Dear Noskos, I usually read your messages with great pleasure and certainly not least because of your knowledge of barbecuing! I like to learn from others, but what you write now is completely incorrect! You can order this meat at any good butcher because this piece, of which 2 per pig, is attached to every pig. It is sold under the name: ham plate or plate meat and is usually cut into a square. The price is a little more than a piece of bacon. Sincerely, Frans Schreiber, one of the few self-slaughter butchers in the Netherlands.http://www.slagerijschreiber.nl
Wednesday, 19 July 2017 at 22:50
I'm not a butcher. When writing about secreto I have consulted many internet sources that all say more or less the same thing. This specific cut can only be found in Ibérico pigs. Maybe they mean the rich marbling, I don't know.
But if I speak nonsense, it is because I have not encountered the opposite. And I did look for that because I'm also skeptical when I read something like that.
I dive further into it.(Video) Secreto Iberico - let's make awesome pork sammies!
Monday, 28 October 2019 at 16:23
Nice to read you.
My question is whether the meat of secreto Iberico smells a bit sour?
I bought it for the first time. Wonderfully rain-soaked, but slightly sour in smell.
Monday, 28 October 2019 at 16:39
Was that after he came out of the plastic? You often get that sourness with meat that has been in a vacuum. If all goes well, it will go away after fifteen minutes to 20 minutes.
Saturday, 9 May 2020 at 13:17
And if you rub this piece (or any other piece of Iberico for that matter) with the following rub, you'll feel like you're in heaven:
2 tablespoons of salt
2 tablespoons of sugar
2 tablespoons of ground cumin
2 tablespoons of chili powder
1 tablespoon cayenne pepper
35 grams paprika powder (smoked and sweet)
Thursday, 26 November 2020 at 20:30
I am going to try this love the cumin and sugar!
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Iberico Pork Secreto is a wide, flat piece of meat hidden behind the shoulder and under the back fat of the Spanish Pata Negra pigs. Fantastically tender and highly prized, secreto has a long grain with what appears to be stripes from the fat marbling.What makes Iberico pork so special? ›
Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs' diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour.What is Iberian pork shoulder secreto Ibérico? ›
Iberico Pork Secreto, Frozen, +/-500g
The pork secreto is from the Iberian peninsula, and is a representation of pork at its finest. The secreto is the equivalent to a cut from the shoulder blade and the head of the loin.
The pork secreto is cut from the outside of the pork shoulder which makes for an amazing cut of meat - with the consistency of a ribeye cap but the look of a skirt steak. Chef Tip - Use a conservative amount of seasoning, as the pork secreto carries a heavy flavor of its own.Why can't you eat pink pork? ›
Below 145°F, you're running the risk of contracting an illness like Salmonella or E-coli, which can be life-threatening. Pork cooked to 145°F can still be perfectly juicy and succulent, so there's no real benefit to taking that chance.Why don't we eat rare pork? ›
Eating raw or undercooked pork is not a good idea. The meat can harbor parasites, like roundworms or tapeworms. These can cause foodborne illnesses like trichinosis or taeniasis. While rare, trichinosis can lead to serious complications that are sometimes fatal.What is the tastiest pork in the world? ›
Berkshire pigs are native to England, and they have been used for centuries by British farmers to produce bacon and other pork products. The meat of a Berkshire pig is lean and flavorful, and it is often considered to be the best pork in the world.
Iberico pork is different to other breeds of pork, and can be cooked medium rare, like steak. This keeps the meat tender while also allowing the fat to melt. Cured Iberico pork does not need to be cooked before eating.What is the most expensive cut of pork? ›
What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.Why is Iberico pork so expensive? ›
It is from a unique breed of pig that can be only found in the Iberian peninsula. On top of that, the diet is special and the farmers who breed them have certifications that guarantee the pork quality and authenticity. Thus, Iberico pork is highly valuable and prices are a little higher than for regular pork.
Simple Grilled Pork Secreto
Nothing beats simplicity. You can grill this marbled cut of pork on any type of grill and serve with any choice of side - like potato or garden salad.
“They are considered the 'wagyu' of the pork industry. “Iberico meat is fattier than regular pork and more of a red color instead of the traditional pinkish color,” he said. Iberico meat is tender and flavorful like a steak because the meat is heavily marbled, Padgett said.How to cook Secreto Iberico BBQ? ›
The best way to cook Iberian Secrets is to simply fry it in a hot griddle or or grill i over direct heat. 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. A minute or two of high heat on each side should be enough.Why is it called Secreto Iberico? ›
And secreto Ibérico, a hidden cut of superbly marbled pork, is one of those great discoveries. Spanish butchers call secreto Ibérico the "Iberian secret" because of its hidden nature in the pig.What is the butchers secret cut of pork? ›
More Information on Pork Iberico Secreto
Iberico Secreto is one of the most underrated cuts of Iberico pork, and it's even known as 'the butchers secret' due to its unrivaled taste and texture - butchers often keep this for themselves!
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.How pink is too pink for pork? ›
Color-wise, the slogan worked because pork cooked to 160 degrees is a pale, languid white-gray color. In contrast, pork cooked to 145 degrees remains decidedly pink. It's not "bloody" like rare-cooked beef but still, the pork's color can be described only as pink-pink-pink.Why is my pork so pink? ›
Myoglobin, the red, watersoluble protein in muscle, is responsible for the pink/ red color of muscle foods. Although hemoglobin often comes to mind when thinking about red color in meat, myoglobin plays a much more significant role in meat color.Why do I get diarrhea after eating pork? ›
Raw meat can carry bacteria which cause food poisoning and, accordingly, eating undercooked pork or chicken may result in food poisoning. If you experience symptoms such as stomach pain, diarrhea, and fever after eating undercooked meat, seek a diagnosis from a medical institution immediately.Can dogs eat pork? ›
Yes, dogs can eat cooked pork in moderation, but just like with any other type of meat, it's best to keep things simple when preparing a meaty treat for your pet. Save your condiments for the family dinner, and give your canine companion a plain and simple piece – just a little bit as a treat.
Eating rare steak is like giving your body a direct jolt of iron and phosphorus. Both of these nutrients are helpful for preventing fatigue. If you eat a rare steak in moderation, the iron in the meat increases the oxygen in your blood, and the phosphorus provides strength to your bones.What makes Chinese pork so red? ›
The red color of char siu traditionally comes from red fermented bean curd, or lam yuh. It doesn't give a very bright, vibrant red, but more of a natural redwood-looking hue. To get a very vibrant red color, most Chinese BBQ stalls add red food coloring.What is the secret of pork crackling? ›
HIGH HEAT. “A searing hot oven to start is the best way to get crisp crackling,” says Valli Little, of delicious. Between 220C and 240C for 20 to 30 minutes is the recommendation, then reduce the temperature to a range of 160C to 180C. Pork meat is at its best when it's just pink verging on white.How does Chinese pork get red? ›
Why is Chinese Barbecue Pork Red? Char siu pork gets its red color thanks to the marinade used to cook it. An authentic char siu recipe is made with fermented red bean curds (Nam yue). The red bean curds don't have a lot of flavor, so it's easy to prepare this recipe without it.What is the most valuable cut of pork? ›
What is the most expensive cut of pork? It's usually the pork tenderloin (also called pork tender or fillet). A lot of the other loin cuts tend to err on the more expensive side since it has some high-quality meat to offer.What is the highest quality pork meat? ›
If you're looking for the best pork in the world, then you need to try Ibérico pork. Ibérico pigs are native to Spain, and they are known for their high-quality meat. Ibérico pigs are fed a diet of acorns, which gives their meat a unique flavor that is unlike any other pork in the world.What is the toughest cut of pork? ›
Just like beef, the toughest pork cuts will be the shanks, the rounds, and the shoulders, but they'll be naturally more tender because of the size of the animal and therefore the size of the muscle fibers/bundles.Why do chefs serve pork pink? ›
"Food safety is ensured by the combination of the right time and temperature to kill the pathogens. Some research suggests that, to eliminate the risk of hepatitis E, food at its core needs to reach 70C for 20 minutes. If pork is served pink, it's unlikely to have reached that temperature at the centre."Is the red in pork blood? ›
It turns out, it's not actually blood, but rather a protein called myoglobin, according to Buzzfeed. The protein is what gives the meat and its juices a red hue, and it's perfectly normal to find in packaging.Why is Chinese pork purple? ›
This pork dish gets it color from a little red food coloring. An authentic Char Siu recipe is made with fermented red bean curds, which don't have a lot of flavor but add color to the meat. It's easy to make without red bean curds; just add red food coloring for the same effect.
Pour boiling water over the rind. This allows the fat to render out easily. Dry the crackling, and then allow to sit uncovered at room temperature for an hour or two to ensure that it is completely dry.Why pour boiling water over pork? ›
Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper. Try to only pour the boiling water over the rind and not over any exposed meat on the roast, as this will dry the pork out.What does vinegar do to pork skin? ›
White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.What is the pink pork on Chinese food? ›
Char siu is Chinese restaurant-style pork with a deep red, sweet and sticky coating. Char siu literally means "fork roast" and refers to the traditional method of cooking this dish by which strips of seasoned pork were skewered with long forks and roasted in a covered oven or over a fire.What is the red meat on a stick at Chinese restaurants? ›
Teriyaki Chicken on a Stick are brown or red colored chicken thighs found in Chinese-American restaurants and takeout. The chicken is marinaded overnight in a special blend of spices and sauces then oven baked, after which they are then fried.What is hoisin sauce made of? ›
Hoisin Sauce Ingredients
Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.