Legend says butchers keep this ‘secret’ cut of meat for themselves for its immense quality, tenderness and marbling ratio. This secret cut is literally hidden between the shoulder and the pork belly and can be easily overlooked.
Thin and tender, it is recommended to always cook the secreto as-is on the grill for the briefest of moments. The tender strip behind the shoulder blade is a secret no more — people love it! Sometimes referred to as a pork skirt steak, there’s really no comparison for such thin and delectable Iberico cut.
The meat of the secreto has a mild, nutty, porky flavor. Due to its generous intramuscular fat, secreto is juicy and rich. It is often compared to Wagyu beef. However, due to the animals’ natural diet, the fat in the Ibérico de Bellota is of the mono-unsaturated variety, the so-called “good” fat. Like olive oil, the meat is also high in oleic acid.
Step 1: Generously season the secreto with salt and ground pepper and dust with paprika.
Step 2: Lay the secreto directly on the grill grate. Sear for about 2 minutes per side. Do not overcook. Transfer the meat to a cutting board and let rest for 1 to 2 minutes. Slice thinly on a diagonal against the grain. Transfer the meat and its juices to a platter or plates, then drizzle lightly with olive oil. Squeeze fresh lemon juice on top. Enjoy!