Ingredients for 2 people
1 Secreto (approx. 500g)
Salt and pepper to taste
1 orange
1 lemon
1 sprig of thyme
Preparing the Secreto:
Prepare the meat: Let the Secreto Ibérico rest at room temperature for about 30 minutes before frying. This will allow it to cook evenly. Heat the pan: Heat a heavy pan (preferably a cast iron pan) over medium-high heat.
Fry the meat: Carefully place the Secreto Ibérico in the pan and add 1 sprig of thyme and two small slices of lemon. Make sure you don't fry too many pieces at once so the pan doesn't become overloaded. Of course, you can also do this on the grill or a plancha. Fry the meat for about 2-4 minutes on each side, depending on the thickness, to give it a nice, golden brown crust.
Check the core temperature: The ideal core temperature for Secreto Ibérico is around 55-60 °C for medium rare.
Serve: Cut the Secreto Ibérico into thin slices against the grain. You can serve it as a main course or cut it into slices and serve it as tapas.
Tip: Don't use salt. Finally, cut an orange and a lemon and squeeze some juice over it. If you like, put a coarser fleur de sel on the table to season it.
You can also make a fig sauce with chili and mint to go with it. This is very easy to prepare:
Ingredients
200 g fresh figs
150 ml dry white wine
1 small red chilli
1-2 tbsp honey
1-2 tbsp fresh mint, finely chopped
Juice of 1/2 lemon
Salt and pepper to taste
Preparation
Prepare the figs: If you are using fresh figs, wash them thoroughly and cut off the stems.
Prepare the chilli: Cut the chilli lengthways, remove the seeds and chop finely.
Cook: In a small saucepan, heat the white wine together with the whole figs and chopped chilli. Bring to the boil, then reduce the heat and simmer for about 10-15 minutes until the figs are soft and the sauce thickens.
Refine: Add the honey and lemon juice and stir well. Season with salt and pepper.
Add mint: Just before serving, stir the chopped mint into the sauce.
Characteristics of the Iberian pig:
Origin: The breed originates from the region of the Iberian Peninsula and has a long history that dates back to ancient times. Ibérico pigs are uniquely adapted to the conditions and climate of this region.
Diet: The Iberian pig is often kept in free-range conditions and moves in spacious pastures. This contributes to high-quality meat production. Eating acorns in season gives the meat its special flavor.
Meat quality: The meat of the Iberian pig is known for its marbling, which results in a rich, full-bodied flavor. Particularly high-quality cuts such as "Jamón Ibérico" (air-dried ham) are highly sought after internationally and contribute to the high reputation of this breed of pig.
Cultural importance: In Spain and Portugal, the Iberian pig plays a central role in gastronomy. The products made from this pig are an important part of the traditional cuisines of both countries.
Health aspects: The fat of the Iberian pig, especially the intramuscular fat, contains high levels of monounsaturated fatty acids, which are considered healthier than saturated fats. This contributes to the positive perception of Iberian ham.
Iberico Secreto is an exquisite delicacy that impresses with its tenderness and unique flavor. The special pleasure that this meat offers makes it a special choice for gourmets and lovers of Spanish cuisine.
With its high-quality properties, it is ideal for special occasions or simply as a highlight in everyday life.
