UPDATE: 20120419 I did some more sleuthing and put up a post with some more details about the location of the secreto cut on the pig.
At long last, my years long quest may be nearing its end. The Meat Hook (here's its blog) in Brooklyn has started selling the secreto [UPDATE 4/2012, just realized that last link was broken, now fixed], the mysterious cut of pork I had only encountered in Portugal and Spain, way back in 2007. What I specifically tried was secreto Ibérico, from the famed black footed pigs, and we had it several times over the course of the trip, and each time was fantastic. It is a highly marbled cut of pork, but not too fatty; the veins of fat are small and well incorporated into the meat, in a similar fashion to kobe beef and not large streaks of fat like a typical belly. You simply grill it quickly over very high heat, and the surface gets crispy while the interior fat melts and leaves the meat moist and bursting with flavor. It also retains the texture of a nice steak.
|picture credit http://camillenatzke.blogspot.com/2007/01/celler-de-tapas-barcelona.html|
Time Out last week: