How to make: Secreto Ibérico & Chimichurri

How to make: Secreto Ibérico & Chimichurri

Our Executive Chef Fran Martinez brings us Ibérico Pork Secreto (Iberian pork skirt) 

What is Ibérico Pork?


It’s no secret (no pun intended) that it can be an expensive cut, but the cost makes sense when we learn about how special the breed is and their ethical rearing. Animals cannot get more free-range than Iberian pigs!

The Ibérico pig (also called ‘pata negra‘ due to its distinctive black hooves) is one of the oldest heritage breeds in the world. By porcine standards, its life is very idyllic. Once weaned, the pigs are released into government-protected oak forests and meadows. Here, they’re free to forage for acorns, wild herbs, mushrooms and grass. Each animal is given the equivalent of 5 acres to roam, and is never slaughtered before 12 months.

The meat is extremely tender, and has an intriguingly mild, nutty, porky flavour. Secreto is often compared to wagyu beef, due to its generous amounts of intramuscular fat. This makes the meat extra juicy and rich.


When it comes to the cooking point of this fantastic cut, it can be treated just like a red meat. If it has been frozen prior to cooking, we highly recommend trying it slightly pink (medium).


We like to keep it simple, and let the flavours of the meat take centre stage. We cook it on an open fire for 2-3 minutes on each side, and recommend trying it with chimichurri, but you can also have it with a squeeze of lemon.



Ready to be enjoyed, Fazendeiros. 



As always, if you get to try this recipe, we’d love to hear your thoughts on the comments here or over on Facebook, Instagram and Twitter.



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