Iberico Secreto

Pan-Seared Iberico Secreto with Garlic, Herbs & Flaky Salt

Simple. Fast. Show-Stopping.

This is a 10–12 minute recipe that feels restaurant-level but is completely unfussy.

Serves

2–3 people

Ingredients

• Iberico Secreto straight from 179 FarmS

• Kosher salt

• Fresh cracked black pepper

• 1 tbsp high-smoke oil (avocado or grapeseed)

• 2 tbsp butter

• 2–3 cloves garlic, smashed

• 1 sprig fresh rosemary or thyme

• Flaky finishing salt (Maldon-style)

• Optional: squeeze of lemon

Prep (Do Not Skip)

• Remove Secreto from fridge 30–45 minutes before cooking.

• Pat completely dry.

• Season generously with salt and pepper on both sides.

No marinades. No sugar. Trust the meat.

Cooking Instructions

Pan-Sear Method (Best Overall)

• Heat a heavy skillet (cast iron preferred) over medium-high heat.

• Add oil — pan should be hot but not smoking aggressively.

• Lay Secreto flat in the pan (it will look irregular — that’s normal).

• Sear 2½–3 minutes per side until deep golden and crisp.

• Lower heat slightly, add butter, garlic, and herbs.

• Baste continuously for 30–60 seconds.

Internal Temp Target

• Pull at 135–140°F

• Rest 5 minutes (carryover will finish it)

Secreto should be juicy and just blushing inside — not well done.

Slice & Finish

• Slice against the grain

• Sprinkle with flaky salt

• Optional light lemon squeeze

Why This Works

• High heat renders the fat fast

• Butter + herbs enhance, not mask

• Short cook preserves tenderness

Serving Ideas

• With roasted potatoes

• Over arugula with shaved Parmesan

• Alongside grilled vegetables

• As tapas with crusty bread