Campo Grande Ibérico Pork Secreto | .5 lb
Free Range | 1.1 lb | Ibérico Pork
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- Experience the luxurious taste of Iberico Pork with Secreto. Raised in Spain's Mediterranean oak forests, these acorn-fed pigs provide the highest quality pork in the world.
- The Iberico Pork Secreto cut is a large, flat strip of pork that looks a lot like a skirt steak. The secret to the flavor of Secreto lies in the marbled fat and delicate muscle fibers.
- Slow-cooked or seared, this tender and juicy pork will impress even the most discerning palate.
- Supernaturally tender with a mild, nutty, porky flavor. Thanks to its generous intramuscular fat, Secreto is juicy and rich; it is often compared to Wagyu beef.
Cooking Tips
- Season the Secreto liberally with salt and crushed pepper.
- The Secreto should then be placed directly on the grill grate. Sear it for about 2 minutes on each side, being careful not to overcook it. Then transfer the meat to a sturdy cutting board and rest it for one to two minutes.
- Thinly slice your cut of meat, ensuring that you cut against the grain on a diagonal. After that, transfer the meat and its juices to a tray or plate, and sprinkle it with olive oil. Then pour some fresh lemon juice on top.
- Aficionados in Spain want their pork Secreto medium rare. The recommended internal temperature for pig meat has been revised to 145°F.
Wine Pairing
- Take your Secreto dish to the next level with a bottle of crisp and refreshing Sauvignon Blanc. This wine complements the savory pork by offering bright citrus flavors and acidity. A light and zesty wine that refreshes your palate with each sip.
- Sip on a glass of Château d'Yquem, Sauternes with a slice of Secreto Ibérico Pork for a perfect pairing. The wine has a floral and fruity flavor with a honey finish, complementing the meat's slightly sweet and nutty flavor.
Campo Grande Ibérico Pork
Campo Grande's Ibérico pork is the perfect example of attention to genetics, lifestyle, and diet creating incredibly marbled cuts. They source directly from humane family-owned farms in southern Spain that never use gestation or farrowing crates, nor antibiotics or hormones.
These rustic Slow Growth black-hoofed hogs are free-range and live twice as long as their industrial counterparts. Their 100% vegetarian diet hinges on nuts and grasses, which makes for multilayered flavor and off-the-charts marbling.