This Slow-Roasted Iberian Pork Secreto recipe will surprise even the most discerning foodies, leaving an unforgettable impression with its juicy, flavorful bites. Come and discover the secrets behind this impressive dish.
Secreto Ibérico: Delishious Slow-Roasted Iberian Pork Recipe
The Iberian pork in Spain
The Secreto Ibérico is a prized cut of Iberian pork, located between the inner loin and the shoulder, near the animal’s underarm area. It earns its name – “secreto” (secret) – because, for a long time, it remained relatively unknown outside of Spain and is naturally hidden within layers of fat.
This exquisite cut is particularly popular in Extremadura, Spain and Portugal, where Iberian pigs are raised in open pastures and fed a diet rich in acorns, herbs, and other natural ingredients, enhancing the exceptional quality of their meat.
What makes Secreto Ibérico special?
What sets Secreto Ibérico apart is its incredible tenderness and juiciness. With a high intramuscular fat content, it boasts a buttery texture and a rich, lingering flavor. When cooked, it forms a crispy, golden crust while remaining succulent and tender inside, making it one of the most coveted cuts in Spanish gastronomy.
When sourced from acorn-fed Iberian pigs, its depth and complexity of flavor surpass those of other pork cuts. It is a relatively thin piece, beautifully marbled with visible streaks of fat that melt during cooking, further enhancing its succulence.
How to Cook Secreto Ibérico
Traditionally, Secreto Ibérico is prepared on the grill or seared in a hot skillet with minimal seasoning to allow its natural flavors to shine. It is typically served with coarse salt and simple side dishes, letting its exceptional taste and texture take center stage.
Here’s our favorite recipe for Slow-Roasted Iberian Pork Secreto.
Slow-Roasted Iberian Pork Secreto
This Slow-Roasted Iberian Pork Secreto recipe will surprise even the most refined palates, leaving an unforgettable memory of these juicy bites. Come and discover the secrets of this impressive recipe.
Ingredients
- 750 g of Iberian "Secreto" (pork cut)
- 3 medium potatoes
- 1 glass of white wine
- 1 glass of beef broth
- 4 garlic cloves
- 30 g of honey
- 15 g of mustard
- 1/2 lemon
- 6 tablespoons of olive oil
- 1 pinch of coarse salt
- 1 pinch of pepper
- 1 sprig of thyme
- 1 sprig of rosemary
Instructions
- Clean and peel the potato, cut it into half-moon slices (not too thin), and place them in a baking dish.
- Add the 4 whole, unpeeled garlic cloves, the wine, 4 tablespoons of olive oil, and a pinch of salt. Bake for 10 minutes at 200°C (392°F).
- In a bowl, mix the mustard, honey, 2 tablespoons of olive oil, and a splash of freshly squeezed lemon juice. Stir well until the mixture is liquid.
- After 10 minutes in the oven, add the Iberian pork "secreto" and the beef broth, along with the rosemary and thyme sprigs to add aroma to the dish. Bake for 40 minutes.
- After 20 minutes, flip the meat and check if more broth is needed. After 40 minutes, check if the meat and potatoes are well cooked.
- Remove the dish from the oven and pour the prepared sauce over the meat.
- Return the dish to the oven, increase the temperature to 220°C (428°F), and bake for 5 more minutes to allow the juices to blend with the meat.
- Finally, remove the meat from the oven, slice it, sprinkle coarse salt and pepper on top, and serve with the potatoes.
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