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)

29 Replies to “Shh…is a secret!”

  1. 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….

    1. 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 🙂

    1. ¡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…

    1. 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 🙂

OK, let's talk

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.