Secreto Iberico, or the pig’s secret, is a marvelous cut. It is hidden between the neck and the shoulder blade. It is well marbled and very juicy and tender. The name refers to the Spanish breed of pigs (the Iberian peninsula is Spain and Portugal), and ‘secreto’ means secret.

It is a small cut of meat, it typically weighs 10-15 oz and is 1/2 inch thick, so it cooks quickly. We’re making sandwiches with this one, stuffed with coriander and sliced peaches, such a fresh combo.

Serves: 2-3

Ingredients

ImperialMetric
10-15 oz Secreto Iberico
0.5 tsp salt
black pepper
1 peach
1/2 pot of coriander
1/2 baguette
300-400 grams Secreto Iberico
0.5 tsp salt
black pepper
1 peach
1/2 pot of coriander
1/2 baguette

Instructions

The pig’s secret is grilled hot and fast, and it only needs a bit of salt and black pepper. It only needs one minute on each side, then let it rest a few minutes before slicing it.

Apply the salt evenly on the meat. Fire up your grill, get it hot and ready for some searing action. When you have a good fire going, with no flames, place the meat on the grates and close the lid. Wait one minute, then open the lid and flip the meat. Put the lid back on and wait another minute. You want the meat temperature to be 140° F. Remove it from the grates and apply black pepper to taste. Let it rest a few minutes, then slice it in thin slices and enjoy.

Hot direct heat

Hot direct heat

Secreto Iberico on the grill

Secreto Iberico on the grill

Secreto Iberico sliced

Secreto Iberico sliced

Secreto Iberico sandwich

Secreto Iberico sandwich