How to Cook Secreto Ibérico

Your guide to mastering the rarest, most flavorful cut of Ibérico pork.

Secreto is the hidden gem of Ibérico pork — a prized butcher’s cut so rich, so tender, and so full of flavor, it's earned a cult following among chefs and connoisseurs. Thanks to our partnership with Spain’s legendary Fermín Ibérico, you can now try this ultra-rare cut at home.

What is Secreto Ibérico?

Often called the “butcher’s secret,” the secreto is a thin, marbled strip of meat hidden between the shoulder blade and loin. It’s rarely sold raw in the U.S. and even more rarely offered online — until now.

Unlike other pork cuts, Secreto is deeply marbled with delicate, lacy fat, giving it a buttery tenderness and beef-like richness often compared to Wagyu. Grill it hot and fast, slice it thin, and prepare to be amazed.

How to Cook Secreto Ibérico

Prep Time: 5 min
Cook Time: 6–8 min
Serves: 2–3
Skill Level: Easy

Ingredients:

• 1 Fermín Ibérico Secreto (approx. 1 lb)
• Kosher salt & freshly ground black pepper

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• Optional: olive oil or garlic rub

Instructions:

1. Bring to Room Temp
   Let your secreto rest out of the fridge for 30–45 minutes before cooking. This ensures even searing.
2. Heat it Up
   Preheat a cast iron pan, grill, or flat top to high heat — at least 425°F. This cut thrives with a hard sear.
3. Season Simply
   Season generously with salt and pepper. You can also add a light coating of olive oil or a rub with garlic for an extra savory punch — but this cut shines with minimal interference.
4. Sear or Grill
   Cook for 3–4 minutes per side. You're looking for a golden crust and an internal temp of about 135–140°F. The fat will render fast, so don’t walk away.
5. Rest, Slice & Serve
   Let rest for 5 minutes, then slice against the grain into thin, ¼” slices. Serve on a warm plate and prepare for a flavor bomb.

Flavor Pairing Ideas

• Fancy Street Tacos: Marinate in al pastor spices, grill over coals, and serve with grilled pineapple and warm tortillas.
• Tapas Style: Slice and serve over a smear of romesco or with flaky salt and charred veggies.
• Simple & Elevated: Top with finishing olive oil and a squeeze of lemon. That’s it.

Why We Love It

“The most coveted of Ibérico cuts, the secreto was luscious, decadent, and instantly proved Ibérico as the Wagyu of Pork.” — Crowd Cow Test Kitchen

“My wife doesn’t usually like pork. She loved this.” — Crowd Cow Team Member

Experience the Best of Fermín Ibérico

This secreto cut is only available in our limited-edition launch bundle, but it’s just the beginning of what Fermín has to offer. As Spain’s most storied Ibérico producer — and the first to export Jamón Ibérico to the U.S. — Fermín brings centuries of tradition to every cut.

Explore our full Fermín Ibérico collection, from artisanally cured Jamón and Chorizo to bold raw cuts like Pluma and Presa. Every item is raised free-range in western Spain and packed with rich, complex flavor.

👉 Shop Fermín Ibérico