Shh…is a secret!

Today’s recipe is simple yet delicious. Made with seasonal products and perfect for these autumn days.

Apparently, twenty years ago, the owner of a bar in Seville featured a tapa with small pieces of Iberian pork simply marinated and grilled. The success was overwhelming and the practice spread throughout the city, jumping later to the other provinces of Andalusia, Extremadura, Madrid and the rest of the country. And today these meats, traditionally used for the production of sausages are considered an exquisiteness, which resembles for its fat composition and flavor to Kobe beef.

One of such pieces is the Iberian secret. There are two theories to explain its name: the first says that it is because the butchers kept them for themselves, for their quality; and the second one is because it is hidden, covered by fat and adhered to the sheet of bacon.

Iberian Secret with caramelized apples


Serves 4

  • ½ kilo of Iberian secret
  • 4 tablespoons extra virgin olive oil
  • 1 glass of Pedro Ximénez
  • Maldon salt
  • Pepper


  • 2 Golden Delicious apples
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • ½ kilo of potatoes
  • ½ onion
  • 1 dash of oil


Peel the potatoes, cut into slices as in for a Spanish tortilla, mix them with the chopped onion and place in a greased baking dish, splash some olive oil and put it into a preheated oven at 180 º C (350 º F) for 45 minutes.

Cut apples into quarters and then eighths, peel each piece. Melt the butter with the sugar in a pan and sauté the apple slices until they turn golden brown and caramelize.

Cut the meat into biased fillets (not too thick). Heat the oil in an iron skillet and cook the fillets on both sides until they look a bit roasted outside and little pink inside. Take them out of the pan and season with a few flakes of Maldon salt and pepper. Reserve and keep warm.

Deglaze skillet with Pedro Ximénez, until obtaining a slightly thick sauce.

Serve the meat with a few slices of apple, potatoes and bathe with the sauce.


Source: The excellences of pork, by Ismael Diaz Yubero. With recipes of María Jesús Gil de Antuñano (Do not pay attention to the price, it was a gift)

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29 thoughts on “Shh…is a secret!

  1. El Oso con Botas October 17, 2012 at 10:56 Reply

    ¡¡Delicioso!!… A lovely and delicious Iberian pork cut. Its flavor it’is just amazing and that Pedro Ximenes sweet sherry is a perfect ingredient for that secret :)

    • Bluejellybeans October 18, 2012 at 15:05 Reply

      ¡Gracias! I’m glad you liked it :) La verdad es que el libro del ue saqué le receta está bastante bien.

  2. albertocook October 17, 2012 at 11:24 Reply

    wow amazing
    I wont try it real soon

  3. Food,Photography & France October 17, 2012 at 12:15 Reply

    That looks and sounds fantastic. I love the name “Iberian Secret”.

  4. bulldogsturf October 17, 2012 at 12:28 Reply

    My Son and his wife have just returned from a visit to Madrid, Ibiza and Barcelona… they told us of the many meals they had whilst there… I seem to remember them telling us about this dish or something very similar… my mouth watered when they told us now it’s watering even more….

    • Bluejellybeans October 18, 2012 at 15:18 Reply

      Really? Did they like it in here? I’m glad you liked it :)

      • bulldogsturf October 18, 2012 at 17:33 Reply

        they loved it we sat for two nights and looked at all the photos… wonderful…

  5. Mad Dog October 17, 2012 at 13:26 Reply

    No sé si la expresión es la misma en español – the cat’s out of the bag now ;-)

    • Bluejellybeans October 18, 2012 at 15:20 Reply

      ¡Jeje! No, me parece que la expresión es otra, aunque no caigo ahora cuál es…
      Thanks for your comment MD :)

  6. sybaritica October 17, 2012 at 13:56 Reply

    Wow… I bet that just melts in the mouth!

    • Bluejellybeans October 18, 2012 at 15:21 Reply

      Yes, is very tender :) Thanks for your comment!

  7. thecompletecookbook October 17, 2012 at 17:14 Reply

    Looks and sounds fantastic! :-) Mandy

  8. Barbara Bamber | justasmidgen October 17, 2012 at 17:27 Reply

    Your recipes are so exotic! This looks so wonderful all plated.. I’d love to find that cut of meat here:)

    • Bluejellybeans October 18, 2012 at 15:26 Reply

      Hi Barbara! I tried to find the name of this piece in English, but had no luck. But probably a connoisseur butcher would have this info.
      Thanks a lot for your comment :)

  9. Chica Andaluza October 18, 2012 at 09:57 Reply

    Es uno de mis platos favoritos, pero nunca he probabado el secreto iberico con esta salsa tan exquisita!

    • Bluejellybeans October 18, 2012 at 15:28 Reply

      ¡Hola Tanya!
      Seguro que tienes una botella de PX en casa y ya ves lo fácil que es de hacer…
      Gracias por tu comentario :) Hoy tenemos un día muy Inglés: nublado y con amenaza de lluvias…

  10. Tandy October 18, 2012 at 14:49 Reply

    I shall have to try and find this secret somewhere!

  11. niasunset October 18, 2012 at 16:49 Reply

    WOW! Seems so delicious… you are amazing. Thank you dear Giovanna, love, nia

  12. bitsandbreadcrumbs October 18, 2012 at 22:44 Reply

    Judging from the looks of this fabulous dish, I can see why it was a secret!

  13. Geni - Sweet and Crumby October 19, 2012 at 21:45 Reply

    I have never heard of this type of pork. I looks and sounds delectable! Love the sauce you have paired with it!

    • Bluejellybeans October 24, 2012 at 09:32 Reply

      Hi Geni! Thanks for your comment :) I guess this cut of meat is more popular in countries that have a very large tradition with pigs and all their derivatives, such as Spain or Italy. But I think this recipe will work very well with other tender meats.
      Have a great day! I’m sorry it took me so long to answer your comment, yours went to my spam tray and I just found it :)

  14. Fergiemoto October 20, 2012 at 05:56 Reply

    Ooooo…that looks very good!

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