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Secreto · ibérico de bellota pork · 800 g
Secreto ibérico de bellota, 800 g, for the grill or the plancha
Secreto has no British name and keeps its Spanish one everywhere: a thin, heavily marbled cut hidden between the shoulder and the belly fat of the Iberian pig. The label reads secreto de cerdo ibérico de bellota, and de bellota means the pig was finished on acorns in the dehesa. 800 g, vacuum-packed, €34.90 (September 2026): enough for two or three from the barbecue.
Secreto ibérico de bellota, 800 g
On the label: SECRETO DE CERDO IBÉRICO DE BELLOTA 800 gr
34,90€ VAT incl.
In stock
Add to basketWhat you get
| Cut | Secreto: thin, marbled, from between shoulder and belly fat |
|---|---|
| On the Spanish label | Secreto de cerdo ibérico de bellota 800 gr |
| Animal | Iberian breed pig, finished on acorns (de bellota) |
| Pack | 800 g, vacuum-packed; number of pieces not stated |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival |
| Serves | 2–3 from the barbecue (300–350 g each); 3–4 as a plated main (200–250 g) |
How to cook it
- Pat it dry and season with coarse salt. Pepper, rosemary and thyme are optional.
- Grill, plancha or heavy pan, very hot, with no oil. The cut brings its own fat.
- A few minutes a side, until the outside is crisp and brown. It is too thin for a probe, and ibérico pork may be served pink.
- The dripping fat flares up, so keep one part of the grill free of coals to move it to.
- Rest it for two or three minutes and slice across the grain into finger-wide strips.
Secreto in short
Why is it called “secret”?
Because it lies hidden between the shoulder and the belly fat. Where the other ibérico cuts sit is shown on our ibérico pork page.
Does it need a marinade?
No. Salt is enough. In Spain it is sometimes served with a blue cheese sauce, or one made with honey, beer or sweet wine.
Is this the secreto in your barbecue boxes?
Secreto ibérico de bellota is part of two of our BBQ meat boxes. This pack is for when you want the cut on its own.
Goes well with
Presa, pluma and abanico for an ibérico barbecue, and a beef skirt steak beside them.
Pluma ibérica de bellota, 1 kg
PLUMA DE CERDO IBÉRICO DE BELLOTA 1 KG Price range: 39,90€ through 41,61€ VAT incl.Choose weightSkirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG29,90€ VAT incl.Add to basket
