Iberico secreto pork


 
T

Tim O

TVWBB Fan
Excited about my shipment of Iberico pork secreto. My understanding is it’s like the “Waygu” of pork. Anyone make this cut?

I was thinking of simple salt and pepper and then cooking it hot and fast direct heat on the Weber Kettle. Would love some feedback on those who have tried this…thanks!
 

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Was lucky enough to try that breed. Different cut though, i didn't cook. But it had salt, pepper,fennel, garlic. Delicious . Sous vide then sear. Didn't wanna screw it up.
 
A butcher local to me stocks it, along with the Presa & Pluma cuts. Let me tell you, if you have the opporchancity to get some......do it!
I've had it on numerous occasions and it is fantastic. It doesn't look like pork. It has a red hue to the meat. Treat it just like a top-notch cut of steak......hot 'n' fast. Salt 'n' pepper...nothing else!! Iberico pork has no equal in my book.
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“Secreto” the secret muscle, hidden away and generally overlooked. This cut is taken from what is known as the “Wagyu” of Pork, primarily from the Iberian Black pigs that forage in the Andalusian Mountains of Spain gorging themselves on the fruits of the Acorn trees that impart a lovely nuttiness throughout the pork.
 
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Looks interesting! First time that I have heard of it.
Must be living a sheltered life.....
 
LMichaels said:
I would so love to try heritage bred pork
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You might have to drive a bit to get it, but heritage pork is likely available in your area and worth seeking out.

My wife and I are lucky, in that we live way out in the country and have a neighbor who raises Berkshires. We get a whole one every year, and the meat is incredible. Pork isn't white meat! ;)
 
Cooked hot and fast over charcoal direct heat. You guys, this IS not the pork you find at the supermarket or butcher. It has a nutty but smooth taste; definitely more “steak-ish” if that makes sense. Was worth the $28.
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Timothy F. Lewis said:
Yep, I want some of that now!
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wildforkfoods.com

Iberico Pork Shoulder - Secreto

Known as the wagyu of pork because of it exceptional marbling and mouthwatering flavor, Iberico Pork is the best of the best. This traditional breed from Spain is a direct descendant of the wild boars of the Mediterranean, so their distinctive meat is almost beef-like in color. Our Iberico pigs...
wildforkfoods.com wildforkfoods.com

I see wild fork has multiple different Iberico pork cuts, I want to try some also! Tim O thanks for putting us onto this and for taking the lead on a cook.
 
My New Year’s resolution is to only buy Berkshire pork, or whatever it’s called! I bought a big loin from Sam’s last week and it was tasteless!!!! Did half for sandwiches with broccoli rabe and provolone and the other half was NYD dinner, stuffed with spinach, provolone and roasted red peppers. I made sure not to overcook it, it was juicy but still tasteless. Sandwiches were actually pretty good because of added broth, spices etc.

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Looks good. I did one of those 2.5 foot long loins from Costco over the weekend. Was very good
 
That Secreto looks excellent Tim O. Any quality Iberico pork product can't be beat....imo.
DuaneMac said:
My New Year’s resolution is to only buy Berkshire pork, or whatever it’s called! I bought a big loin from Sam’s last week and it was tasteless!!!! Did half for sandwiches with broccoli rabe and provolone and the other half was NYD dinner, stuffed with spinach, provolone and roasted red peppers. I made sure not to overcook it, it was juicy but still tasteless. Sandwiches were actually pretty good because of added broth, spices etc.
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I agree DuaneMac.
A lot of the massed produced meat you see in supermarkets, (here anyway), is tasteless. But made to look pretty on the shelf.
I'm lucky as I have a choice of buying my meats from three different independent butchers within a mile radius from my house. Their livelihoods depend on them offering quality products. Within a 30 minute drive I can think of a least 7 good butchers. There is an excellent farm-shop not far away that offers local produce that is farmed within 30 mile radius of the shop. I always try and buy from local producers.

Apology Tim O. for the hijack.
 
I am somewhat envious of you folks with more choices for your protein purveyors. Kalamazoo is a shockingly underdeveloped market for better choices in better meat. No Whole Foods, no Wild Fork, down to one local cutting butcher In town. It’s all Costco, Sam’s, Meijer, Harding’s, D&W all of which offer pretty much the “Feed lot” pork, beef and poultry. But, there is a packing house that will pack a critter for you cut as you wish but, I don’t have the wherewithal to raise, take to the abattoir and freeze a whole animal. It’s almost an hour one way to find someone with “Heritage” pork, and that’s not practical. Don’t ask about seafood, there is a desert unto itself. Fresh fish is sad.
Sorry for the pity party but, that’s one of the prices we pay for cold and snow in the winter.
DuaneMac, nice trussing job on the stuffed loin! We need to get together at Larry’s and have a class! We can teach him how to truss, I’ll watch him “tune up” my mixer! (Repairing a kitchen aid is best left to professionals)
 
Timothy F. Lewis said:
I am somewhat envious of you folks with more choices for your protein purveyors. Kalamazoo is a shockingly underdeveloped market for better choices in better meat. No Whole Foods, no Wild Fork, down to one local cutting butcher In town. It’s all Costco, Sam’s, Meijer, Harding’s, D&W all of which offer pretty much the “Feed lot” pork, beef and poultry. But, there is a packing house that will pack a critter for you cut as you wish but, I don’t have the wherewithal to raise, take to the abattoir and freeze a whole animal. It’s almost an hour one way to find someone with “Heritage” pork, and that’s not practical. Don’t ask about seafood, there is a desert unto itself. Fresh fish is sad.
Sorry for the pity party but, that’s one of the prices we pay for cold and snow in the winter.
DuaneMac, nice trussing job on the stuffed loin! We need to get together at Larry’s and have a class! We can teach him how to truss, I’ll watch him “tune up” my mixer! (Repairing a kitchen aid is best left to professionals)
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Yeah same here. No lack of being able to find a grower raising heritage pork, organic grass fed beef and so on. But, I don't have the gumption to buy a whole/half/ or even a quarter animal (whish is the smallest portion I have seen offered). And while I have a standup freezer I did not buy a large one. (only 7 cu ft) IIRC. After all only me and da boss and she can't eat pork anyway. So it's impossible for me to find that nice heritage stuff. Although there is a packing house not far called Eickman's and maybe they have growers who send this heritage product that can simply be bought as individual cuts. I know they sell some pretty strange stuff as well. Like Bear, Venison, and so on.
 
I made a thread about this.....I had 3 roasts....still have 2.
I did not go hot n fast but cooked is offset and slow with s bit of smoke.
Cooked to about 125 internally and let it rest considerably. Didn't get a final temp if I remember right....but I know it wasn't above 130.
This was good.....considering doing sous vide with my next one and using some smoke and flame to finish it.
There are apparently a few different cuts you can get and a few different quality levels. Based on my purchase being about $35 per pound I can only guess I was somewhere in the lower tiers of quality......it was very delicious.
 
Not sure if you're buying low-end Darryl.
There are usually four classes of Iberico:
1. Black label, (Pata Negra). 100% pure bred black-hoofed Iberico pigs. Fed on acorns only. Free-range.
2. Red label. (Iberico de Belotta). Acorn fed. But a crossbreed of Iberico and common pigs. Free-range.
3. Green label. (Iberico Cebo de Campo). Fed on acorn/grain in pastures.
4. White label. (Iberico de Cebo). Fed on grain in pastures.

The type that is available to me from my butcher is Class 1 & Class 2.
90% Class 2, but on occasion I've had Class 1. And tbh I could not tell a whole lot of difference between Class 1 & 2 taste wise. But my wallet had no issues spotting the difference price wise!
Class 1 is equivalent to about $50/lb, and Class 2 about $35/lb. So I wouldn't say you were in the lower realms of quality.

I was in Madrid a few years ago and I went to a shop that specialises in Iberico pork. They could send me a 36 month cured full hind leg for £700. I passed.
 
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