Skip to main content

Grilled Iberico Pork Secreto Recipe

Hannah Abaffy
  |   October 19, 2022   |  
One of the finest portions of Iberico pork available, it’s almost a crime to think this portion might be a secret to many. As the name implies, Secreto means secret. A hidden cut sourced from the shoulder; this relatively small portion typically weighs around 10-15 ounces. Unbelievably juicy and well-marbled, it’s best served lightly seasoned and quickly grilled.

Prep Time:
Cook Time:
Total Time:
Yield: 2 servings

Grilled Iberico Pork Secreto Recipe


  1. Bring the meat to room temperature and pat dry with paper towels.
  2. Preheat the grill to 450F.
  3. Season the meat on both sides with salt, pepper, and paprika. Place directly onto the grill and cook on each side for 1-2 minutes.
  4. Immediately remove from the grill and place on a cutting board. Cover the meat tightly and allow it to rest for ten minutes.
  5. Slice thinly against the grain and start your chimichurri sauce.
  6. Combine the hot water, oregano, and salt in a bowl and allow it to rest for five minutes.
  7. In a food processor, blitz the parsley, cilantro, garlic, and red pepper flakes until coarsely chopped. Add the water/oregano mixture and the vinegar and pulse to combine.
  8. Transfer to a bowl and whisking all the time, slowly drizzle in the olive oil. Serve on top of the Iberico pork secreto.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Course or Meal: Main Courses
Recipes by Cuisine: Italian Recipes
Recipes by Season: Winter Recipes

Recipe Reviews

There are currently no ratings for this item. Be the first to rate this item.


Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey.

Read More
My socials:
  • LinkedIn
  • facebook
  • Instagram

Questions and Answers

visit our family of brands
Steaks And Game
For steak and meat lovers.
Gourmet Food World
The chef's ingredient marketplace.