Secreto Iberico: What is Pork Secreto and How to Make it
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Made from the finest Iberian pigs, secreto Iberico is a Spanish delicacy known for its intensely marbled fat. Enjoy this special cut from the “Wagyu of Pork” at home!
We recently received a free box of sustainably raised Iberico pork from Campo Grande and have been working through each and every cut. Their secreto Iberico was completely new to us. We’d never heard of such a cut, let alone tried it.
We quickly understood why the secreto meat cut is so highly revered. Even with a simple preparation of a few spices and a hot skillet, the meat has an amazing crispy shell on the outside thanks to the tender fat melting and crystallizing. The inside was incredibly tender and full of flavor.
We are now absolutely sold on Iberico secreto pork and will be sharing this special cut of meat with everyone we know!
Want to try it yourself? Snag some Iberico pork from Campo Grande and get some free bonuses!
What is pork secreto?
The name of this cut literally means “secret” because it is so rare and not well known. It comes from a tender strip of ibérico pork from between the shoulder blade and pork loin.
Plus, this special cut isn’t just from any pig. These are the pata negra pigs that are raised to make Jamon Iberico, a true Spanish delicacy and protected heritage food.
This native breed of pig is able to distribute more fat in its meat, making them incredibly flavorful and tender. Iberico pigs are fed exclusively by acorns that fall from the oak trees in the forests they roam, which add a nutty flavor to the meat.
It’s extremely unlikely to find this Iberico sereto outside of Spain since it is so regional and so specific. This makes it even more secret!
What you’ll love about this secreto iberico recipe:
Where to Buy Pork Secreto
Of course, to make this pork secreto recipe, you need pork secreto. It’s extremely unlikely that you’ll ever find it in your local grocery store unless you have the most amazing grocery store ever.
We received our pork secreto from Campo Grande. They work with small family farms that raise Iberian pigs in the traditional ways, allowing them to feast on a generous acorn diet all year long.
This is real slow food. From the breed of native pigs to the foraged acorn diet and how the farms are run, there’s nothing fast about this process.
Campo Grande is really doing things right, and they make it easy to try real, authentic ibérico pig in the comfort of your own home.
They include it in their Iberico Pork Box, which includes:
- Iberico secreto
- Presa steak
- Iberian pork rib roast
- Porkbelly steak
Every piece is carefully frozen and shipped to arrive safely at your house. This pork is nothing like the pork we’ve had in stores here, and it is a true taste experience!
It makes an amazing gift for foodies or people who love to grill.
Order Iberico Secreto from Campo Grande
Campo Grande is the best source of Iberico pork this side of the Atlantic. Use my link to their best selling starter pack and save $20!
Equipment
The secret cut should be cooked quickly at a high heat. I recommend using a cast iron skillet or a hot griddle.
- cast iron skillet
- meal thermometer
- tongs
- cutting board
- sharp knife
Ingredients
- Iberico steak: Since this cut is always imported, it is likely frozen and should be completely thawed before seasoning and cooking. I recommend letting it come to room temperature before cooking.
- Seasonings: salt, pepper, garlic powder
- Coconut oil: To sear your steak at such high heat, you need a fat that can tolerate high heat. I used coconut oil but also recommend lard.
- Lemon juice: A little acid pairs perfectly with the fat from the pork. You don’t need anything else!
- Fresh herbs: If you’d like, add a sprinkling of fresh parsley, rosemary, or thyme to highlight the pork flavor.
How to Make Iberico Secreto
1. Generously sprinkle sea salt, black pepper, and garlic powder all over your secreto cut. Allow the mixture to sit on the meat for at least 20-30 minutes to soak in.
2. Heat a cast iron skillet over medium high heat. Let the pan get very hot and add a spoon of coconut oil. Sear one side of the steak for 3-4 minutes to get a good crust. You should hear a lot of sizzling.
3. Flip the steak over and continue cooking for another 3-4 minutes or until the pork has an internal temperature of 160 degrees F.
4. Remove from the griddle and let the meat rest on a cutting board for approximately 10 minutes.
5. Use a sharp knife to cut thin slices against the grain.
6. Serve with a wedge of lemon and fresh herbs.
Storing
I’m sure that you could store leftover secreto pork in the fridge in an airtight container for a few days, but it won’t last that long. You’ll want to keep slicing slivers and talking about how much you love the crispy crust and delicious flavor.
Read: Where to Buy the Best Grass-Fed Beef
Serving Suggestions
You can serve this secret pork recipe in any way you’d like! Since it is a Spanish cut of meat, it’s best served with Spanish dishes or fresh, seasonal flavors. It tastes amazing even with this simple preparation, or you can top it with some fresh herbs or herb sauce.
- Paella or Spanish rice
- Fresh salad with tomatoes, red onion, cucumber, olives, feta, and more
- Air fryer broccolini
- Fresh bread with olive oil and herbs
- Sliced manchego and fresh grapes
- Tapas like patatas bravas or gambas al ajillo
Tips & Variations
- Since this cut of pork is so high in fat, you really want to cook it quickly at a high temperature.
- To cook the pork even faster, you can always sear one side on the stovetop, then after you flip it, pop it in a 400-degree preheated oven. You’ll get a great sear while the inside cooks as well.
- Keep it simple. This is such an exquisite cut of Iberico meat. You can prepare it however you’d like, but I recommend minimally seasoning it to appreciate its exceptional taste.
- If you’d prefer to grill your pork, season it following the instructions above, but cook it in a preheated 450-degree grill. It will likely cook faster since it is completely surrounded by heat, so give it about 4 minutes, then check the temperature.
FAQs
Fast and hot. Season the meat with sea salt, black pepper, and garlic powder. Let it sit for 20-30 minutes while you heat your cast iron skillet over medium-high heat with a little coconut oil or lard. It should be looking a little smoky before you place one side on the pan. Let it sizzle and sear for 4 minutes, then turn it over.
Cook until it reaches approximately 150 degrees F. Let it rest for approximately 10-15 minutes, then slice against the serve. Serve with fresh herbs and lemon juice.
In Spanish, this special cut is usually grilled and served with lemon wedges. Because it’s so flavorful, it doesn’t need anything else. To turn it into a complete meal, offer some authentic Spanish sides like fresh bread with olive oil, olives, tapas, or the season’s best produce prepared simply in a salad or on the grill.
Yes, but turn on your vent hood and open a window because the best way to prepare this tender strip of pork is to heat a cast iron skillet over medium high heat until it starts to smoke. Then, quickly sear one side for up to 4 minutes then turn it over and do the same. The meat should be cooked to around 150 degrees F and never above 170 degrees F.
Related Recipes
- Mustard Ribs
- Lemon Pepper Chicken Legs
- Butter Bean Chili
- Lemon Dill Hummus (see how we used Campo Grande’s charcuterie sampler!)
- One Pot Lemon Ricotta Pasta
Want to try secreto pork yourself? Snag some Iberico pork from Campo Grande (and get some free bonuses)!
Cast Iron Iberico Secreto Recipe (Pork Secreto Recipe)
Equipment
- cast iron skillet
- meal thermometer
- tongs
- Cutting board
- Sharp knife
Ingredients
- 1 whole Iberico secreto, thawed at room temperature
- 1 tsp kosher salt, or sea salt
- 1/4 tsp black pepper
- 1/4 tsp roasted garlic powder
- 1 lemon, wedged (optional)
Instructions
- Generously sprinkle sea salt, black pepper, and garlic powder all over your secreto cut. Allow the mixture to sit on the meat for at least 20-30 minutes to soak in.
- Heat a cast iron skillet over medium high heat. Let the pan get very hot and add a spoon of coconut oil. Sear one side of the steak for 3-4 minutes to get a good crust. You should hear a lot of sizzling.
- Flip the steak over and continue cooking for another 3-4 minutes or until the pork has an internal temperature of 160 degrees F.
- Remove from the griddle and let the meat rest on a cutting board for approximately 10 minutes.
- Use a sharp knife to cut thin slices against the grain.
- Serve with a wedge of lemon and fresh herbs.
Notes
What temperature should you cook pork secreto?
The secret cut should be cooked quickly over high temperature. Use an instant-read meat thermometer to check the temperature. It’s best to cook Iberico secreto to between 150 and 170 degrees for maximum flavor and the best texture.- Since this cut of pork is so high in fat, you really want to cook it quickly at a high temperature.
- To quick the pork even faster, you can always sear one side on the stovetop, then after you flip it, pop it in a 400-degree preheated oven. You’ll get a great sear while the inside cooks as well.
- Keep it simple. This is such an exquisite cut of Iberico meat. You can prepare it however you’d like, but I recommend minimally seasoning it to appreciate its exceptional taste.
- If you’d prefer to grill your pork, season it following the instructions above but prepare it in a preheated 450 degree grill. It will likely cook faster since it is completely surrounded by heat, so give it about 4 minutes then check the temperature.
Nutrition
