IBERICO PORK SECRETO: SHHH! DON’T TELL ANYBODY!

OK, I’m going to gush about this ultra rare cut of pork. The first thing you need to know is there’s only two lbs of this cut per pig, and that it’s coming off of a heritage breed to begin with. It’s hard to get, and takes a skilled hand with a knife to harvest correctly. The Secreto is a rustic cut, similar in appearance to a beef skirt steak at first glance. It is long, thin, and almost crescent-shaped. Like a skirt steak, it’ll contract a bit as it cooks, growing a bit thicker by the end. The preferred method for cooking these in kitchens around the world is Medium (yep… you heard me right, that means not white all the way through) with nothing but salt and pepper to taste. They go right onto your heated grill, develop a nice char over 5 minutes, get flipped, and after another 5 or so get pulled, and left to rest. Then you get to taste it…

…And for my money there is no better cut of pork coming off the grill from anywhere. Period. I love it that much.

That said, for those not comfortable with pork cooked Medium (My wife included!), you’re not going to be disappointed cooking these well-done. They’re still going to be delicious, juicy, and surprisingly tender.

If we can, we hope to offer more of these in the future. But for now it’s Limited supply.

SOURCE SPOTLIGHT: IBERICO PORK

The Black Iberian pig forages for a diet of acorns on unblemished Spanish meadowland (dehasa) to produce this exceptionally-marbled, deep-red fleshed pork. Come see why this is the most highly-regarded pork in the world, and considered a national treasure in Spain.