PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · 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 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November 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 · 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, €37.90: enough for two or three from the barbecue.

Medallions of secreto ibérico in a brown sauce served with creamy rice and herbs
Secreto ibérico de bellota, 800 g

Secreto ibérico de bellota, 800 g

On the label: Secreto de cerdo ibérico de bellota, 800 g

37,90€ VAT incl. (€47.38/kg)

In stock

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What you get

Cut Secreto: thin, marbled, from between shoulder and belly fat
On the Spanish label Secreto de cerdo ibérico de bellota, 800 g
Animal Iberian breed pig, finished on acorns (de bellota)
Pack 800 g, vacuum-packed; number of pieces not stated
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 2–3 from the barbecue (300–350 g each); 3–4 as a plated main (200–250 g)
Secreto ibérico grilled over charcoal and sliced, pink inside and scattered with herbs

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.