How Have I Not Had This Before!
One of the great things about doing these F1 cooks is discovering new foods and recipes. I came across a cut of meat I have never heard of before; Secreto Iberico. Oh, my word!
The Secreto is a piece of meat hidden behind the shoulder and below the back fat of the Ibericus Pigs. This is where it gets its name of the so-called “Secret” cut, or Secreto, as called in Spain. When reading about this cut, I knew it had to be one of the Spanish cooks.
I decided to buy the Arturo Sánchez Secreto Ibérico de Bellota from Basco Fine Foods. It’s not the cheapest cut but it was really worth it.
Ibérico de Bellota pork comes from free-range, acorn-fed Ibérico pigs indigenous to Spain. They live on a diet of grass and acorns which provides a complex flavour and fat that literally melts in your mouth. It reminded me a little of Wagyu Beef.
Preparation and Cook
I was a little nervous about this cook. From everything I read about cooking this cut, you don’t want to over-cook it as it becomes tough.
As with all my cooks, I got the meat out around 1 hour before I wanted to start cooking, and trimmed the pork ever so slightly but it was beautifully cut. I seasoned with a little salt and pepper but that was it. I wanted to really taste the meat rather than adding any further flavouring.
As my BBQ was coming up to cooking heat, I prepared the Quince paste and the other ingredients needed for the recipe. For the full recipe head over to the Basco website.
This Arturo Sánchez Secreto Ibérico de Bellota blew me away. It’s not like any pork I have tasted. Serving it pink also felt a little strange but it was so good. Very tender and melt in the mouth, with a rich taste. Went perfectly with the quince, rocket and manchego.
Secreto Iberico with Quince, Rocket and Manchego Cheese
- Remove the Secreto from the fridge around 1 hour before you want to start cooking. I had to do a small amount of trimming of the meat.
- Season with a little salt and pepper.
- When ready to cook, place on the direct area of the BBQ and cook for around 3 minutes. I took mine off at 55°C and then wrapped it for 5 minutes.The thickness of the Secreto is not even so you will find it difficult to get a consistent temperature throughout.
- Wrap in foil for around 5 minutes. The meat will still continue to cook.
- When you are ready to slice you need to cut across the grain. I enjoyed mice with some simple Spanish Potatoes.