Recipe for iberico secreto sous vide
Iberico Secreto is a cut from the neck of the Spanish black-footed pig. The Spanish black-footed pig is a special breed of swine that is raised in Iberia, Spain. They roam outdoors all year and primarily feed on acorns. This gives them a very distinctive flavor and beautiful marbling.
There are three cuts I find particularly interesting: Pluma, Secreto, and Presa. Chops and ribs from the black-footed pig are also worth mentioning.
Iberico is a bit different from other pork as it should actually be cooked like beef, specifically medium rare – and it doesn’t taste like pork, nor beef – it tastes quite unique. It is definitely a worthy alternative to good beef for special occasions.
As for side dishes, classic steak accompaniments are ideal in my opinion: pepper sauce, whiskey sauce, béarnaise sauce, oven-roasted potatoes, homemade fries, pommes anna, hasselback potatoes, etc. all go wonderfully with these cuts.
I bought mine at www.Steak-Out.dk
Iberico Secreto Sous Vide
Equipment
- Sous Vide
Ingredients
- 4 pcs. Iberico Secreto
- 1 tsp. Salt
Instructions
- Set your Sous Vide to 57 degrees Celsius (135 degrees Fahrenheit).
- Trim your Secreto, removing silver skin and the worst loose fat, but keep the “fat pockets,” i.e., the fat that almost integrates into the meat. Then it needs to be salted and vacuum-packed. After that, place it in the Sous Vide once it reaches the desired temperature.
- After two hours, take it out and pat it dry. You then have three options:
- Sear quickly on a blazing hot cast iron pan with ghee, clarified butter, or rapeseed oil - 30 seconds on each side.
- Sear quickly on a blazing hot grill, about 30 seconds per side.
- Sear quickly with a powerful culinary torch until a satisfactory crust forms.
- Serve with classic steakhouse sides, see my suggestions under the description.