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Specialty Cuts

Not sure what to do with your new favorite meat? We’ve got you covered! Our specialty cuts might have unfamiliar names, but you don’t need a fancy kitchen or a culinary degree to turn them into an unforgettable meal. This is where we share simple cooking tips and quick recipe recommendations inspired by how WE love cooking the world’s best pork!

From richly marbled presa and sizzling secreto to tender pluma, flavorful lagarto, and buttery solomillo, each cut brings something special to the table. Whether you’re firing up the grill, reaching for your trusty cast-iron skillet, or planning a dinner worth slowing down for, we’ll help you find a delicious place to start.

Our approach? Simple ingredients, thoughtful seasoning, and letting the Ibérico do what it does best. Explore the recipes below, try something new, and make them your own. From our family’s kitchen to yours—let’s make your new favorite meal!

Garlic & Rosemary Cast-Iron Presa

The basics: Cook presa like a steak. Pat it dry, season with salt and pepper, and sear both sides in a hot skillet. If it’s a thick piece, finish it in the oven. Cook to Medium Rare to Medium, rest for at least 3 minutes, then slice across the grain.

The recipe

You’ll need: 1 lb presa, 1 tsp olive oil, ¾ tsp fine sea salt, ½ tsp black pepper, 1 tbsp butter, 2 smashed garlic cloves, and 2 sprigs fresh rosemary.

  1. Heat the oven to 375°F. Pat the presa dry and rub it with oil, salt, and pepper.

  2. Heat an oven-safe skillet over medium-high heat. Sear the presa for about 2–3 minutes per side to build a brown crust.

  3. Lower the heat and add the butter, garlic, and rosemary. Spoon the melted butter over the presa for about a minute. 

  4. Rest for 5 minutes, then slice across the grain and spoon the rosemary butter over the top.

Serve it with: Crispy roasted potatoes and green beans.

Crispy Seared Secreto with Lemon & Sea Salt

The basics: Start with a dry skillet over medium-high heat so the secreto can cook in its own rendered fat. Keep the pieces flat and give them room to brown. Cook to Medium Rare to Medium in the thickest part, then rest for at least 3 minutes.

The recipe

You’ll need: 1 lb secreto, ¾ tsp fine sea salt, ½ tsp black pepper, 1 lemon cut into wedges, and 1 tbsp chopped fresh parsley.

  1. Pat the secreto dry and season both sides with salt and pepper.

  2. Sear in a dry skillet over medium-high heat. Start checking after about 2 minutes per side. If the outside browns too quickly, lower the heat and keep cooking until the thickest part reaches desired temperature.

  3. Rest for 3–5 minutes, then slice across the grain. Finish with lemon juice and parsley.

Serve it with: A fresh tomato salad and crusty bread.

Smoky Paprika Pluma with Parsley-Garlic Sauce

The basics: Pluma does well on a hot grill or in a skillet. Sear both sides, then lower the heat if the outside is getting dark before the center reaches Medium Rare to Medium. Rest for at least 3 minutes before slicing.

The recipe

You’ll need: 1 lb pluma, 1 tsp olive oil, ¾ tsp fine sea salt, ½ tsp smoked paprika, and ¼ tsp black pepper.

For the sauce: ¼ cup chopped fresh parsley, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 minced garlic clove, and a pinch each of salt and red pepper flakes.

  1. Stir the sauce ingredients together and set aside.

  2. Pat the pluma dry, then rub it with oil, salt, paprika, and pepper.

  3. Sear on a grill or in a skillet over medium-high heat. Start checking after 2–3 minutes per side. If needed, move it to a cooler part of the grill or lower the burner to finish cooking to desired temperature.

  4. Rest for 3–5 minutes. Slice across the grain and spoon the parsley-garlic sauce over the top.

Serve it with: Grilled vegetables and bread to soak up the sauce.

Garlic-
Lime Lagarto Skillet Tacos

The basics: Sear the lagarto strips whole in a hot skillet. Cook in batches so they brown instead of steaming. Check the thickest strips for Medium Rare to Medium then rest for at least 3 minutes before chopping.

The recipe

You’ll need: 1 lb lagarto, 1 tsp olive oil, ¾ tsp fine sea salt, ½ tsp ground cumin, ½ tsp smoked paprika, ¼ tsp black pepper, 2 minced garlic cloves, 1 lime, and 6–8 small tortillas. Grab diced onion, cilantro, and salsa for topping.

  1. Pat the lagarto dry, then toss with oil, salt, cumin, paprika, and pepper.

  2. Heat a skillet over medium-high heat. Add the strips in a single layer and sear, turning to brown both sides. Start checking after about 2 minutes per side.

  3. When the strips are nearly done, lower the heat, add the garlic, and toss for about 30 seconds. Continue cooking until the thickest strips reach Desired Temperature.

  4. Rest for 3 minutes, then cut into bite-size pieces. Squeeze lime over the meat and pile it into warm tortillas with your favorite toppings.

Serve it with: Black beans, rice, and plenty of napkins.

Honey-Dijon Roasted Solomillo

The basics: Solomillo is the tenderloin. Trim off any tough silverskin, sear it whole, then finish it in the oven. Start checking early, especially if yours is small. Cook to Medium Rare to Medium in the thickest part and rest for at least 3 minutes before slicing into medallions.

The recipe

You’ll need: 1 lb solomillo, 1 tsp olive oil, ¾ tsp fine sea salt, ½ tsp black pepper, 1 tbsp Dijon mustard, 1 tbsp honey, 2 minced garlic cloves, and ½ tsp dried thyme.

  1. Heat the oven to 400°F. Pat the tenderloin dry and rub it with oil, salt, and pepper.

  2. Heat an oven-safe skillet over medium-high heat. Sear the tenderloin, turning it every 1–2 minutes until browned all around.

  3. Mix the Dijon, honey, garlic, and thyme. Take the skillet off the burner and brush the glaze over the pork.

  4. Transfer the skillet to the oven. Start checking after 8 minutes and roast until the thickest part reaches your desired temperature.

  5. Rest for 5 minutes, then slice into medallions and spoon the pan juices over them.

Serve it with: Mashed sweet potatoes and roasted carrots.

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