Secreto Iberico, the best piece of pork you will ever try

  • Recipe Type


  • Skill Level


  • Grill Time

    <1 hour

  • Method


  • Servings

    Serves 2

Welcome back to another recipe! This time we’re starting a series on Iberico Pork also widely known as “Pata Negra” due to the distinctive dark hooves. The best way for me to describe this breed to you is by comparing it to Beef Wagyu, it is the best of the best when it comes to pork. 

Iberico Pork is one of the oldest breeds, and it is native to the central and south parts of Spain, as well as Portugal. These pigs, in the last winter of their lives, are fed a mixture of only Bellotas (acorns) and free range pasture; and are also raised with very strict regulations. 

Today in this video recipe, I’m going to give this Iberico Pork a try and I’m starting with a very special cut called “Secreto Iberico”. This is the greatest secret I’m happy to have found, it is the tender strip of pork hidden beneath the thick layer of belly fat. Just looking at it makes me drool, as you can see that very beautiful marbling you usually do not see in pork - and you know what I like to say: fat is flavor! 

Let’s get the grill hot and get to grilling because I can’t wait for you to try this!

Video Recipe


  1. Light up your grill for direct heat and get it nice and hot, you want to bring it to a high temperature at around 450F. 
  2. Season liberally your Secreto Iberico with Salt and Pepper - we’re keeping it simple so we bring out the natural flavors.
  3. Place on the grill, until you get that crust YOU are looking for. Personally I like a bit of char on mine - so I flip it every minute for a total of 4-5 minutes. 
  4. While leaving the port to rest a bit, toast your bread on the grill to your liking
  5. … and ENJOY!


I am so excited to take the first bite! The pork just looks so juicy, which I think it’s something very irregular to see with pork cuts - so I just know its going to be incredible. As I eat it an explosion of flavor happens, I feel a creamy and buttery texture to it. It’s like layers of fat nicely coming together in one piece. I’m telling you, there is no way I’m going back to regular pork after this. 

The best part is that you can dip your bread in the fat, it is just delicious. I 100% recommend you to try this, it’s going to blow your mind!

Have you ever tried Secreto Iberico? Let me know in the comments


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