Secreto Iberico de Bellota

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Secreto Iberico de Bellota

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Features: “Hidden” between the shoulder, ribs and fatback makes this cut "secret.” The cut to get this piece must be accurate in order to keep the exact amount of fat. It is a veined piece and stands out for its flavor and texture.  Although this cut looks similar to a beef skirt steak, the abundance of marbling strains makes it more comparable to the Spinalus Dorsi “beef ribeye cap.”

Breed: Iberico de bellota

Origin: La Alberica, Salamanca, Spain

Flavor Profile: The Ibérico pig has the exclusive ability to store large fatty deposits, which infiltrate the muscle mass, liberally marbling the meat in appearance and giving it an incomparable tenderness and texture. This genetic trait paired with the unique rearing and feeding of the pig on the entirely natural diet of only his surroundings in the Dehesa is the secret to its fine flavor.

Spec: The Pluma, Presa, and Secreto are decidedly Spanish cuts are originally derived from Iberico pigs. The Spanish break down the whole hogs, “hot” or before the deep chill. This allows the butchers to pull these smaller muscles from the deep layers of pure white iberico fat more easily than in standard pork production. 

Season: Harvested in spring, available year-round

Purchasing Options: Sold by the pound, flash frozen

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