Iberian Pork Secreto
Vuoi saperne di più sul Secreto di Maiale Iberico?
In questo video, Martín l'esperto di carni iberiche Blázquez spiega come trattare il secreto iberico e propone una ricetta sfiziosa per cucinare il secreto di maiale marinato agli agrumi.
Probably the most emblematic cut in Spanish butchery, it is called the "Secreto" because it is difficult to locate, as it is located between the shoulder, ribs and the lard-a cut that requires great skill and experience because a special horizontal cut is needed to extract it. An inexperienced hand would compromise not only the Secreto, which is very fragile and delicate, but also the neighboring parts.
Its name conceals an aura of mystery, which elevates even more this simply exquisite cut to be one of the most sought-after: it is said that the neighborhood butcher never displayed it in the window, but like a prized secret, revealed it only to a few people.
Iberian pork secreto is excellent for pan, grill, and griddle cooking, with short or medium cooking, but it also lends itself to low-temperature vacuum cooking, which maximizes its flavor.
Traditionally it is baked because the part of the fat woven between the fibers melts, giving the meat a unique flavor and texture.
Iberian pork, unlike what one might imagine, must be treated like beef, so it is strictly served rare.
What makes Iberian pork special?
100% purebred Iberian pigs have an unmistakable flavor resulting from the incredible marbling of fat and the genetic peculiarity of assimilating oleic acid from acorns (bellotas). Blázquez pigs grow freely or in semi-freedom in vast areas where they can move around peacefully: this contributes to stronger, more toned muscles. In addition, the animals are allowed to live longer lives-more than 11 months-going beyond the minimum required by Spanish law.
Guijuelo Salamanca SPAIN
Vacuum-packed about 1 kg, frozen
On the surroundings of Salamanca, the Blázquez family founded the ham company in 1932, based on the artisan knowledge of that time: still today it is a family-run business with almost 90 years of tradition in producing one of the most iconic Iberian excellences, namely patanegra. Controlled genetics, selection criteria based on teachings passed down from generation to generation, and a self-produced diet are the secrets still guarded by the third generation: from the year of its founding to today Jamones Blázquez remains faithful to its natural and traditional processes.
Raised and slaughtered in: Spain
Mode of storage: store at - 18°C
Business name and address: Productos Ibericos de Guijuelo S.L. Camino Villar de Gallimazo s/n Penaranda Salamanca Spain
Ce stamp: ES 10.19335/SA CE
Ingredients that contain allergens are highlighted in BOLD
Product label the indications on the information provided of the products may vary due to changes made by the manufacturers that may temporarily cause variations between the information on the site and the information on the products that are delivered. We therefore encourage you to check the information on the product label or pack before consuming or using the product.
Accuracy of weight indicated weight may vary slightly due to the cut of the piece or the type of product.