Iberico Secreto is typically grilled quickly and served medium-rare. But this time, we’re filling and rolling it into bite-sized treats that are perfect as a snack or side dish for any barbecue feast.
What is Iberico Secreto?
Iberico Secreto is one of the prized cuts from the Iberico pig, a breed raised in the forests of southwestern Spain. These pigs feast on acorns and wild grass, giving the meat its rich flavour.
While Iberico pork is already known for its intramuscular fat, the Secreto takes it to another level, rivalling even Wagyu in its marbling. This cut is hidden in the pig’s shoulder, nestled near the back, and has a wonderfully tender texture.
For this recipe, we roll out the Secreto and coat it with tomato paste, chopped ginger, and red chilli pepper. This combination delivers tangy, spicy, and sharp flavours that perfectly complement the fatty richness of the meat.
To ensure tenderness, we roll the Secreto against the grain. To hold everything together, we secure the roll with toothpicks every 3 cm (about 1 inch). Then, we slice between the toothpicks to create uniform rolls.
We grill these Iberico rolls on our kamado. The higher distance between the coals and the grate makes it easier to cook the rolls at a low temperature. Since Secreto is a fatty cut, this method minimizes the risk of flare-ups that could burn the meat.
The rolls are done when the internal temperature reaches 70°C (160°F).
These spicy Iberico Secreto rolls are packed with flavour and are guaranteed to impress at your next barbecue. Are you planning to give this recipe a try? Let us know in the comments, or better yet, share a photo on Instagram and tag @bbqhelden so we can see your creation.
Ingredients
- 500 g (1.1 lbs) Iberico Secreto
- Salt and pepper
- 70 g (2.5 oz) tomato paste
- 1 red chili pepper
- 1 tbsp chopped ginger
Instructions
- Finely chop the chilli pepper and mix it with the tomato paste and chopped ginger.
- Roll out the Iberico Secreto and spread the filling evenly over the meat.
- Roll the meat tightly against the grain and secure it with toothpicks every 3 cm (1 inch). Slice between the toothpicks to create individual rolls. Season lightly with salt and pepper. Refrigerate the rolls while you prepare the grill.
- Set up your barbecue for low-temperature grilling, aiming for 150–180°C (300–350°F).
- Grill the rolls over indirect heat, turning occasionally, until the internal temperature reaches 70°C (160°F).
