Secreto ibérico ◆

Secreto ibérique

What it is

Spanish butchers found this fan of muscle buried under the shoulder fat, where a vertical cut misses it entirely, and kept it back for themselves — hence the name. It reached restaurant menus only once whole-carcass butchery became something worth advertising rather than an ordinary household habit.

In the kitchen

Charcoal, salt, three minutes a side and no more — the piece is thin, and past medium the intramuscular fat has rendered out and left it dry. Slice across the grain and salt again at the table.

Goes with

Pimentón de la Vera Fleur de sel de Guérande Piquillo pepper Sherry vinegar Olive oil Rosemary Padrón pepper Garlic

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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