Secreto Ibérico de Bellota - Pork Steak (1 Pound) (IP-02)

Free Range Ibérico Pork - Two Steaks, 1 lb Total

Price: $48.95 Perishable Product
OUT OF STOCK Email me when available
Secreto Ibérico de Bellota - Pork Steak (1 Pound)
OUT OF STOCK Email me when available

Description

  • Free range, acorn fed pork
  • Tastes like a beautiful marriage of bacon and steak
  • Perfect grilled or seared in cast iron skillet
  • 2 pieces of marbled, juicy pork
  • From Covap, a farmer's cooperative in Cordoba
  • Size - Approx. 1 lb/450 g

Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in acorn flavored juiciness. Ibérico de Bellota 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.

Indigenous black Ibérico pigs wander the 'dehesa' forests of southwest Spain munching on herbs, grasses and most importantly, acorns. 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.

The acorn and herb flavored pork is high in mono-unsaturated fats that melt at low temperatures, and is more healthy than the fat from normal pork. The 'secreto' has so much marbling it has a bit of a bacon-like flavor, but much more complex because of the grasses, herbs and acorns on which the animals grazed.

The 'secreto' cut is a small, thin cut that is hard to locate on the pigs, thus the name. It should be grilled or cooked in a cast iron skillet at medium high heat. 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.

based on 5 reviews

  • DAVID MCCLUSKEY - NORTH AUGUSTA, SC  
    "Wow...just Wow."
  • CHARLES SIEGER - LYNDHURST, NJ  
  • Antonia - Carlisle, PA  
    "This has been an extraordinary treat. Perfectly described as having the juiciness and taste of bacon with the texture and elegance of steak. Cooked less rather than more, to brown crisply on the outside, it is truly delicious. Wish it weren't quite so expensive."
  • Donald Sico - Riverton, New Jersey  
    "I have no idea why eating acorns makes it taste better, it just does. Grill this up. Little salt and pepper. You do not need anything else."
  • Gwynavere - Keller, Texas, Texas  
    "This is a beautiful, luxurious cut. High heat sear, quickly, with just salt and pepper and it has the same mouth feel as Wagyu beef. Served with an apple slaw for a little sweet & acid and it was an incredible meal.I will buy this cut again."

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