PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Secreto de barriguera · ibérico pork · two options

Secreto de barriguera (belly secreto), ibérico pork

Secreto de barriguera is a relative of the better-known secreto ibérico: marbled ibérico pork for the plancha or the grill. Barriguera comes from barriga, belly, and that is as much as the label tells us about where it sits; we will not guess the rest. It is sold in two options, ibérico or ibérico de bellota, chosen on the Spanish product page.

Free-range ibérico pigs grazing beneath holm oaks in the dehesa
Secreto de barriguera (belly secreto), ibérico pork

Secreto de barriguera (belly secreto), ibérico pork

On the label: Secreto Barriguera

Price range: 19,14€ through 22,88€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Secreto de barriguera, a marbled grilling cut related to secreto
On the Spanish label Secreto Barriguera
Animal Iberian breed pig. Only the option “Bellota Ibérico” is from pigs finished on acorns
Pack Vacuum-packed. Options on the product page: Ibérico, or Bellota Ibérico, each with its price. Our product data gives no fixed pack weight
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves Allow 300–350 g per person for a barbecue, 200–250 g as a plated main

How to cook it

  • Plancha, charcoal grill or ridged pan, properly hot.
  • Salt and pepper are enough. A dry rub of herbs and spices suits it too; wipe off wet marinades, which burn.
  • Cook it quickly on both sides. The fat inside the meat melts and keeps it moist, so there is no need to add any.
  • Ibérico pork may be served pink.
  • Rest it for a couple of minutes, then slice across the grain. Cut small, it makes a good starter to hand round.

Secreto de barriguera: questions

Is it the same as secreto ibérico?

No, it is sold as a cut of its own. The classic secreto is the thin piece hidden between the shoulder and the belly fat. If a recipe just says “secreto”, that is the one it means; it is on our ibérico pork page.

Which option is acorn-fed?

Only the one marked “Bellota Ibérico”. The option “Ibérico” is Iberian breed pork without the acorn finish.

How much is in a pack?

Our product data gives no fixed weight. Check the option on the Spanish product page, or write to us in English on WhatsApp before you order.

Why is it called secreto?

Because the cut stays hidden between layers of fat and is only seen once the pig is butchered. Barriguera comes from barriga, belly: the cut is taken from the belly area of the ibérico pig. It is a thin sheet of meat with plenty of fat running through the muscle.

How do I thaw and cook it?

It arrives frozen, so thaw it in the fridge in its pack, allowing about 12 hours per 500 g. Pat it dry, then cook it on a very hot plancha or strong embers, without oil, 3 to 4 minutes a side, to 63–65 °C (145–149 °F) at the centre. Rest 3 minutes and slice thinly across the grain.

Goes well with

The classic secreto for comparison, more ibérico for the same grill, or one of our BBQ meat boxes.