Acorn-Fed Ibérico Flank Steak (Secreto) - Pasture Raised Pork (19-27 oz)

Acorn-Fed Ibérico Flank Steak (Secreto) - Pasture Raised Pork (19-27 oz)

Juicy Ibérico de Bellota Grilling Pork

Item: IP-67A |

US Only |

All Natural




  • Acorn-fed, forest-raised
  • Tastes like a beautiful marriage of bacon and steak
  • Grill or sear in cast iron skillet
  • 2 pieces of marbled, juicy pork
  • Finest Bellota grade Ibérico
  • Size - Approximately 19-27 oz

Sizzle this thin cut on the grill and the fat will immediately start to melt away, bathing the pork in acorn flavored juiciness. We think it tastes like a beautiful marriage between a ribeye steak and a slab of bacon. Ibérico de Bellota pork is famed for its marbling and no other cut displays this more deliciously than the secreto.

You can find other Ibérico pork on the market, but if it is not Bellota, it is not the acorn-fed finest quality.

The secret? Special black Spanish Ibérico pigs wander the 'dehesa' forests of southwest Spain munching on herbs and grasses and piles of rich acorns. Not only are they the happiest pigs on earth, but this acorn diet adds wonderful flavor to the pork. And all that exercise fosters the marbling that makes Ibérico so special.

Montaraz Ibérico de Bellota pork is high in mono-unsaturated fats that melt at low temperatures and is healthier than the fat from normal pork. The secreto has so much marbling it has a bacon-like flavor but is much more complex because of the acorn diet on which the animals grazed.

The secreto is a small, thin cut that is hard to locate on the pigs, which is why it is called the ‘secret.’ It should be grilled or cooked in a cast iron skillet at medium high heat until the fat melts away and the secreto is slightly charred. Serve with a good red wine and crusty bread to mop up the juices.
Two pieces, ships frozen.
The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

NOTE: this item is CA Prop 12 compliant.

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