The pork secreto is from the Iberian peninsula, and is a representation of pork at its finest. The secreto is the equivalent to a cut from the shoulde...
The pork secreto is from the Iberian peninsula, and is a representation of pork at its finest. The secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut of iberian pig is best served medium to medium rare but should be warm in the middle to allow the fat from the high marbling to release its flavour. Baste in a hot pan for 2-3 minutes on each side and then finish in the oven depending on how thick the meat is. If you love pork, this is a must try!
The Secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut is best served medium to medium rare but should be warm in the middle to allow the fat from the high marbling to release its flavour. Baste in a hot pan for 2-3 minutes on each side and then finish in the oven depending on how thick the meat is. This is pork at its best!
https://www.finefoodspecialist.co.uk/iberico-belotta-pork-secreto-shoulder-blade-100-iberico-frozen?___store=default748Iberico Pork Secreto, Frozen, +/-700ghttps://www.finefoodspecialist.co.uk/media/catalog/product/s/e/secreto-de-bellota-100_-iberico_resizef_1.jpg29.9529.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Pork/Meat & Poultry/Specialist Pork/Iberico Pork/World Cuisines/World Cuisines/Spanish Ingredients/Christmas/Christmas/Christmas Meats/Black Friday /Cyber Monday /Chinese New Year/BBQ/Yakiniku<p><span style="font-size: medium;">The pork secreto is from the Iberian peninsula, and is a representation of pork at its finest. The secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut of iberian pig is best served medium to medium rare but should be warm in the middle to allow the fat from the high marbling to release its flavour. Baste in a hot pan for 2-3 minutes on each side and then finish in the oven depending on how thick the meat is. If you love <a href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-pork">pork</a>, this is a must try!</span></p>
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<p><span style="font-size: medium;"> </span></p> <p><span style="font-size: medium;">The Secreto is the equivalent to a cut from the shoulder blade and the head of the loin. This cut is best served medium to medium rare but should be warm in the middle to allow the fat from the high marbling to release its flavour. Baste in a hot pan for 2-3 minutes on each side and then finish in the oven depending on how thick the meat is. This is pork at its best!</span></p>14https://www.finefoodspecialist.co.uk/media/catalog/product/s/e/secreto_iberico.jpgadd-to-cart
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