La Tienda in the Press
Bon Appétit - January 2012
25 Things to Eat, Drink, and Cook in 2012#17 - Secreto - A Cut Above
Every year, another piece of meat emerges as the must-eat protein. Chef Seamus Mullen at Tertulia in New York fills us in on the latest: "It's called secreto, and it's a relatively new butcher's cut of pork popular in Spain." The thin steak, from the belly of the pig, resembles a beef skirt steak. "This is not the other white meat," he stresses. "This is crimson red, juicy, and best with sea salt, pepper, and olive oil and grilled over high heat. I've been preaching about secreto for years. I hope it doesn't get too popular!" Sorry, Seamus—the secreto's out.
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