Iberico Pork Sliced Secreto | ±250
- Regular price
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£12.00 - Regular price
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£12.00 - Sale price
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£12.00
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FROZEN
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Product Description
- Pata Negra breed
- Reared in the Iberian Peninsula, Spain
- 2 slices of ±250g; £48.00/kg
- Frozen
Iberico Pork Sliced Secreto
Iberico Pork Secreto is one of Spains best-kept secrets. A fantastically tender and highly prized steak hidden behind the shoulder and under the back fat, the secreto has a long grain with stripes from the dense marbling found in this cut. It has the distinctively rich and nutty flavour of the Iberian acorn-fed pigs. It is a wide, flat piece of meat, ideal for flash frying and serving over vibrant fresh salads, or warming bowls of risotto. The stripes of marbling in this cut turn a gorgeous golden brown, adding colour, texture and an abundance of flavour to any meal.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
SPAIN
