Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in acorn flavored juiciness. Ibérico pork, is famed for its beautiful marbling and no other cut displays this more deliciously than the 'secreto.' While it comes from the shoulder area, it has a lot of similarities to a tender skirt steak.

Special black Spanish Ibérico pigs wander the 'dehesa' forests of southwest Spain munching on herbs and grasses. Not only are they the happiest pigs on earth, but this diet adds wonderful flavor to the pork. And all that exercise fosters the marbling that makes Ibérico so special.

This delicious pork is high in mono-unsaturated fats that melt at low temperatures and is healthier than the fat from normal pork. The 'secreto' has so much marbling it has a bit of a bacon-like flavor, but is much more complex because of the pasture diet on which the animals grazed.

The 'secreto' is a small, thin cut that is hard to locate on the pigs, which is why it is called the ‘secret.’ It should be grilled or cooked in a cast iron skillet at medium high heat until the fat melts away and the 'secreto' is slightly charred. Serve with a good red wine and crusty bread to mop up the juices.

Two pieces, ships frozen.

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.