Secreto Iberico Flank

Adjacent to the loin’s top / upper flank. In traditional butchering, it is attached to the loin fat.


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Secreto Iberico is adjacent to the loin's top / upper flank. In traditional butchering, it is attached to the loin fat.
Sizzle this thin cut on the grill and the fat will immediately start to melt, bathing the pork in nutty flavored juiciness. Iberico pork is famed for its beautiful marbling and no other cut displays this more deliciously than the secreto. While it comes from the shoulder area, it has a lot of similarities to a tender skirt steak.
The nutty umami flavored pork is high in mono-unsaturated fats that melt at low temperatures, and is healthier than the fat from most other animals. The secreto has so much marbling it has a bit of a bacon-like flavor, but much more complex because of the grasses, herbs and nuts on which the animals are grazed.
The secreto cut is a small, thin cut that is hard to locate on the pigs, hence the name. It should be grilled or cooked in a cast iron skillet at medium high heat.

Rounded marbled red bright tende cut with a dainty juice.


RECIPES


Secreto Iberico Flank

Secreto Iberico Flank

Grilled

BBQ