Grill this thin, marbled Ibérico pork and the fat will melt away, adding a rich flavor to this red meat pork. The ‘secreto’ cut is the most intensely marbled version of Ibérico pork. We like to say it tastes like a beautiful marriage of a ribeye steak and a slab of bacon.

Spain’s native black Ibérico pigs live their lives on the vast 'dehesa' forests of southwest Spain, feasting on herbs and grasses. This idyllic lifestyle adds wonderful flavor to the pork, and all that exercise brings the intense marbling that makes Ibérico so delicious.

This dark meat pork is high in mono-unsaturated fats that melt at low temperatures and is healthier than the fat from typical pork. The 'secreto' is so marbled that it has a bacon-like flavor, complemented by a complex flavor from the pigs' natural diet.

The 'secreto' is a thin cut that is difficult to locate on the pigs, which is why it is called the ‘secret’ cut. Bring to room temperature and season simply with sea salt and black pepper. Then grill or cook in a cast iron skillet at medium high heat until the fat melts away and the 'secreto' is nicely browned. 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.