Iberian pork secreto

The essentials

What it offers and why to use it

Tender Iberian pork, juicy and quick-cooking. Cook using a method suited to the cut, from quick grilling and pan-frying to slower roasting or simmering.

Flavour profile

Tender Iberian pork, juicy and quick-cooking.

Practical guide

From shopping to cooking

Choose

Choose meat from a refrigerated source with a fresh appearance, intact packaging and a clear use-by date. Avoid damaged packs or off odours.

Store

Keep at 0–4 °C on the lowest fridge shelf, separate from ready-to-eat food, and use by the stated date. Freeze promptly if needed.

Prepare

Cook using a method suited to the cut, from quick grilling and pan-frying to slower roasting or simmering.

In the kitchen

How to make the most of it

Good pairings

Pairs well with olive oil, garlic, onion, peppers, potatoes, pulses, wine and Mediterranean herbs.

How to substitute it

Choose a cut with similar fat and tenderness, adjusting cooking time; poultry or a suitable plant protein may also work in some dishes.

Per 100 g

Nutrition information

320 kcal

Carbohydrate: 0,0 g
Protein: 17,0 g
Fat: 28,0 g
Fibre: 0,0 g

Approximate values per 100 g of the stated meat product; fat content and curing can change them considerably.

Quick facts

Season: All year round
Typical serving: Allow roughly 120–180 g of raw meat per adult for a main course, adapting to the dish.
Available formats: Sold fresh, chilled, frozen or cured, depending on the product.

Allergens and precautions

Plain meat is not normally one of the 14 EU declarable allergens. Cured or seasoned products may contain milk, soya, sulphites or other allergens, so check the label.