Iberico Secreto Pork

[Michael Richards]

In this amazing thread Tim O. He and other talked about this cut and Iberico pork from Wild Fork.


Just salt and pepper.


At first flip.


I was fighting flair up the whole cook and caught one on camera here.


Right before I pulled it


Pulled it at 140.


To cut against the grain, I first cut it into three steaks with the grain and then against the grain for the final cut.


The flap was more done and the core of the steak was still nicely pink.


Served with Brizilian Rice and CI skillet (on the grill) sugar snap peas.


Let me talk about the Iberico Pork. If I would have been given this blindfolded I would have bet money it was an expensive ribeye steak with a pad of butter on top after cooked. It was tender, juicey, rich, and satisfying. This was not like any pork I have had before. Now would I buy it again? Yeah, but I only have steak ones or twice a month and I think I would crave and purchase a Picanha or ribeye over this most orders I place with Wild Forks, but if they keep it stocked I want to try the Plum

 

[Richard S]

That looks great and definitely something I need to get my hands on!

 

[Tim Campbell]

Wow!! Great work, Michael.

I ordered one from WF Farms, grilled it last night.
Salt, pepper, some good olive oil. Seared direct, flipping about every minute. Hit 140 real fast.

One of the best, most flavorful pieces of protein I have ever had. Like Michael said, if I didn't know this was pork I might've believed it was skirt or really good flank. Hard to describe.

 

[Timothy F. Lewis]

Hoo wee! I wish I had one!

 

[TonyUK]

but if they keep it stocked I want to try the Plum

We do like a good flare up. Keeps us on our toes & honest.
That looks beautiful.
If you can get hold of the Pluma..go for it.
Pluma, Secreto & Presa, you can't go wrong. Treat it like top-notch steak.

 

[Michael Richards]

It is funny that this thread resurfaced as I am getting ready to place a wild fork order tomorrow and I was just notified that the Pluma is back in stock and am going to order it. Since I posted this cook I have had a Picanha that I turned into steaks and a Flat Iron steak that I turned into Carne Asada. The Pluma comes in a two pack so I am planning (depending on size) to do one salt pepper only and the other turn into grilled hot and fast al pastor taco meat!!!

 

[Brett-EDH]

It is funny that this thread resurfaced as I am getting ready to place a wild fork order tomorrow and I was just notified that the Pluma is back in stock and am going to order it. Since I posted this cook I have had a Picanha that I turned into steaks and a Flat Iron steak that I turned into Carne Asada. The Pluma comes in a two pack so I am planning (depending on size) to do one salt pepper only and the other turn into grilled hot and fast al pastor taco meat!!!

If you haven’t been, you need to visit Mexico. Or Los Angeles, San Diego or California in general for some amazing Mexican foods. Clearly you like that flavor profile.

 

[Michael Richards]

If you haven’t been, you need to visit Mexico. Or Los Angeles, San Diego or California in general for some amazing Mexican foods. Clearly you like that flavor profile.

I have got to spend time in Arizona, multiple of the boarder towns between Arizona and Mexico with my aunt who is a Mexican-American. My love for Mexican food comes from my visits in my teens and early 20 with her and the food her and my uncle would create when they visit us.

I am also lucky to live in an area with a large Latinx population with local stores and restaurants that are truly authentic. But I would love to get out to Cali to sample some of the local Mexican food and some of the cooking from you other members here!

 

[Brett-EDH]

I have got to spend time in Arizona, multiple of the boarder towns between Arizona and Mexico with my aunt who is a Mexican-American. My love for Mexican food comes from my visits in my teens and early 20 with her and the food her and my uncle would create when they visit us.

I am also lucky to live in an area with a large Latinx population with local stores and restaurants that are truly authentic. But I would love to get out to Cali to sample some of the local Mexican food and some of the cooking from you other members here!

Just say when. My restaurant is open. @DanHoo has first invite.

 

[Michael Richards]

Grilled the Pluma tonight.

This is after I removed the silver skin.


Grilled with some other good stuff.



Done.


And first cut.


That is where I fell off the photo-wagon. My daughter came in a starting eating slices right from the cutting board with me and the camera never took another photo...sorry.

This was very good, but surprisingly, both my daughter and I liked the Secreto better. I still have a larger piece of Pluma in the freezer and will turn it into tacos when other family is around, but I will purchase the Secreto over the Pluma the next time I place a Wild Fork order.

 

[JimK]

Man! That looks great from where I'm sitting!

 

[Tim Campbell]

That looks outstanding, Michael! Your kids are lucky!