• iberico pork secreto
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Iberico Pork Secreto | ±1kg

£38.00
£38.00
£38.00
Andalusia & Extramadura - SpainFree-range Ibérico / Acorn-fedPata Negra breedFat rich in oleic acidServes 3-4
Description

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. It is perfect for cutting into smaller steak sizes, then flash frying and serving with crisp fresh salads or warming bowls of risotto. The stripes of dense marbling turn a gorgeous golden-brown, adding colour, texture and an abundance of flavour to the meal.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
    Ingredients

    1. Thaw the pork secreto:
    Place the frozen secreto in the fridge for 24 hours. This slow thaw preserves its texture and flavour.

    2. Pat the pork dry:
    Once thawed, use a paper towel to gently pat the pork dry. This ensures a good sear and helps develop that crispy, caramelized crust.

    3. Season:
    Sprinkle both sides generously with salt and pepper, or go for a simple rub with garlic powder, smoked paprika, and a little olive oil for extra flavour.

    Cooking Methods

    Choose your heat source based on your kitchen setup or preference:

    1. Grill:
    - Preheat the grill to high heat (around 250-300°C).
    - Place the pork secreto on the grill and cook for 3-4 minutes per side. The pork should have a beautiful caramelized crust and still be pink in the center.
    - Let it rest for 5 minutes before slicing.

    2. Cast iron skillet:
    - Heat the skillet on medium-high heat until it's hot.
    - Add a splash of olive oil and sear the pork for 3-4 minutes per side. The pork should have a nice crust but remain juicy.
    - Rest for 5 minutes before slicing.

    3. Oven broil:
    - Preheat your oven's broiler and position a rack about 6 inches from the top.
    - Broil the pork secreto on a baking sheet, cooking each side for 4-5 minutes, keeping an eye on it so it doesn't burn. Once nicely browned, rest it before serving.

    4. Sous vide (for tender perfection):
    - Preheat the sous vide to 57°C.
    - Season the pork, vacuum-seal it, and cook it for 1-2 hours.
    - Finish by searing it in a hot pan for 1 minute on each side for a crispy finish.

    Recipe: Iberico Pork Secreto with Garlic & Herb Butter

    This simple recipe enhances the natural flavour of the Iberico pork with a rich garlic and herb butter.

    Ingredients:

    - 1.1 kg Iberico pork secreto
    - Salt and pepper
    - 3 tbsp olive oil
    - 4 cloves garlic, minced
    - 2 tbsp fresh rosemary, chopped (or thyme)
    - 100g unsalted butter
    - Lemon wedges for garnish

    Steps:

    1. Prepare the pork secreto:
    Season it generously with salt and pepper. Let it sit for 10 minutes while you prepare the butter.
    2. Make the garlic herb butter:
    - In a small saucepan, melt the butter over low heat. Add the garlic and rosemary and let it cook for 2-3 minutes, until fragrant. Remove from heat and set aside.
    3. Cook the secreto:
    Choose your cooking method (grill, skillet, or oven) and cook the pork for 3-4 minutes per side until golden brown but still pink inside.
    4. Rest and serve:
    After cooking, let the pork rest for 5 minutes. Slice it thinly against the grain.
    5. Drizzle with garlic herb butter:
    Just before serving, drizzle the garlic herb butter over the sliced pork. Squeeze a little lemon juice on top for a bright finish.

    Serve with roasted potatoes or a fresh salad for a complete meal. Enjoy!
    Delivery

    SHIPPING RATES (UK mainland only excl. Highlands)

     Orders over £85 Express By End of Day (Tues-Sat)  FREE
     Orders under £85 Express By End of Day (Tues-Sat)  £8.50
     Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
     Express Saturday by 1PM / by 1PM for Scotland  £22


    Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
    We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

    ACORN-FED

    FROZEN

    iberico pork secreto

    • The Land of the Black Hoof

    In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.
    • 5 stars: 9 (100%)
    • 4 stars: 0 (0%)
    • 3 stars: 0 (0%)
    • 2 stars: 0 (0%)
    • 1 star: 0 (0%)
    J
    Joao Pedro Jorge
    Great meat - made an excellent

    Great meat - made an excellent grill

    Joao Pedro Jorge review photo

    Thank you, Joao, for your kind words! We're delighted to hear you enjoyed the Iberico Pork Secreto. Your picture says it all. Looking forward to serving you again.

    W
    William Redford
    Absolutely delicious

    Absolutely delicious if a little pricey

    William Redford review photo

    Thank you William for your 5-star review. Very happy to read you enjoyed our flavourful Ibérico pork secreto.

    C
    Charles Morley
    Incredible meat

    This is by far the juiciest most delicious cut of pork on the planet. Amazing.

    Charles Morley review photo

    Thank you Charles fot your lovely review. That is why we call it the wagyu of pork. Looking forward to serving you again soon.

    D
    Debbie Fewery
    Delicious cut of meat

    Delicious cut of meat. Really enjoyed it. Arrived on time. Will definitely use again

    Thank you, Deborah! We are very happy you enjoyed the Ibérico Pork Secreto. We couldn't agree more, it is a delicious cut from a unique breed.

    X
    Xav
    Fabulous meat

    I followed the instructions to defrost the meat slowly over 24-36 hours.
    Then seasoned with pepper and salt and warmed the meat up slowly at 80C in the oven for about 1h.
    The fat started softening and fusing into the meat.
    Then I seared it on a griddle at high temperature. No need for oil or butter.
    The outside gets nice crisp while the inside remains slightly pink after a few minutes on each side.
    The fat essentially disappears leaving a very tender meat.
    Served sliced thinly against the grain.
    Absolutely delicious.

    Thank you Xavier for your 5-star review. Your detailed instructions are mouth watering. Thank you for sharing and we look forward to servig you again soon.

    A
    Adam

    Juicy tasty and easy to cook!

    Thank you Adam for you 5-star review. It is one of our favourite meats. The Iberico pork is truly one of a kind. We look forward to serving you again soon.

    R
    Ruffy
    Simply the Best!

    Iberico remains the tastiest thing I've tried - and I've tried a lot!! Season well, VERY hot griddle (prepare for flames), then rest it well. Medium rare is the only way.

    Thank you Ruffy for your 5 star review. The way you cooked your Iberico Pork Secreto is perfect. Very happy you enjoyed the amazing flavour of this meat. We look forward to serving you again soon.

    M
    Marta Tome
    Secretos never disappoint

    This sort of cut is very hard to get in UK and Meat Me At Home provides a very tender and juice secretos . Just need to add a bit of salt and … voila !

    Dear Filipa,
    Thank you so much for your superb review. We try to sell the widest Iberico pork selection as possible and we are glad to know you found what you like. And with the Blackthorn salt flakes, it transcends the meat. Looking forward to serving you again soon.