WHAT IS SECRETO IBÉRICO DE BELLOTA? Secreto Ibérico de bellota is a part of the top extreme of the loin’s top. In the traditional quartering of meat it is united to the loin’s fat or ‘hoja de tocino’. Sizzle this thin cut on the grill and the fat will immediately start to #melt away, bathing the pork in lovely acorn flavoured juiciness. Ibérico 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. Arturo Sánchez products are true gastronomic jewels, acknowledged all around the world, where the Arturo Sánchez brand has become a benchmark and a guarantee of prestige, purity and flavour. If you are lucky enough to get your hands on a piece of Arturo Sánchez Secreto Ibérico de Bellota, you will experience the finest piece of pork that will melt in your mouth. Grilled medium rare, it has a juicy, tender bite and a full mouth-watering flavour that speaks of its free-range acorn fed source. Ibérico de Bellota pork comes from free range, acorn fed Ibérico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Ibérico pork from any other. HOW TO COOK SECRETO IBÉRICO DE BELLOTA? Our favourite way to prepare this incredible pork is to season with salt and pepper and grill or sear the secreto, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour. HOW WILL I RECEIVE MY SECRETO IBÉRICO DE BELLOTA? You will receive one frozen vac pac of secreto steak delivered on ice pads. If you are not using the presa straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM SECRETO TO SECRETO, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR SECRETO IBÉRICO DE BELLOTA.
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