The Iberian Secret , also known as the Iberian Crosshead, is perhaps the best known cut within the Iberico cuts. It's infiltrated fat gives it that characteristic white veining, giving it unique fat and flavour qualities. Only two pieces of about 150-200g of secreto (also crosshead) are usually extracted from each Iberian pig, making it one of the most valued and most expensive meats.
It's location below the shoulder and next to the bacon guarantees a special flavour, in addition to unique organoleptic properties. Its high oleic acid content, high fat, high protein value and B vitamins offer multiple health benefits.
The Iberic Pork is a unique species, which offers very specific characteristics, flavour, texture, fat infiltration and again a unique flavour, which can rarely be achieved in pork. We almost always think of the idea of Iberico as sausages or ham, but nothing is further from reality, fresh Iberico pork is par excellence, the definitive product for cooking at all levels, exquisite dishes, simple and complex elaborations, whatever is welcome.
The acorn-fed nature of the Iberian wild pork breed, its free-roaming lifestyle, its singular strengths; including fat infiltration and special genetics, make it the most chef-celebrated and the healthiest for consumption pork breed in the world, constituting one of the icons of Iberian cuisine.
Perfect for delicious simple grills as well as elaborate recipes. Feel free to wander through our recipes, with such a unique product from an endemic animal species raised in a singular Mediterranean ecosystem (the "Dehesa") populated by native vegetation (e.g. the cork and holm oak) and additional native wild animal species (e.g. the Iberian lynx, wolf and eagle).