Grilled secreto ibérico – romesco
1 / 4Secreto ibérico, sliced pink, with romesco and grilled spring onions.
Preparation
Why this wine?
Good to know
Tips & insights
- Take the secreto out of the fridge in good time before grilling and season it only with oil and salt, so its fine marbling comes through.
- Grill it briefly and hard over high heat; the thin cut needs only a few minutes per side and stays pink inside.
- Char the peppers for the romesco over an open flame or under the grill, then let them steam covered and peel them.
- Do not blend the romesco too smooth; a slightly grainy texture gives the sauce character.
- After grilling, let the meat rest and cut it into strips against the grain.
Frequently Asked Questions
Which wine pairs with grilled secreto ibérico?
The Gigue. Its energetic, fresh fruit stands up to the char from the grill without overwhelming the tender pink meat. In summer the Prélude is a fine alternative: its structured rosé with saline minerality takes up the sweetness of the romesco and stays fresh with grilled food.
What is secreto ibérico and how do you cook it?
Secreto is a finely marbled cut from the shoulder of the Iberian pig. Its fat makes it especially juicy. Grill it briefly over high heat until it colours outside and stays pink inside. Overcooking dries out this delicate cut.
Can I prepare the romesco ahead?
Yes, it even improves. Make the sauce from roasted peppers, almonds, bread and pimentón a day ahead and let it rest in the cold. Before serving, bring it to room temperature and stir in a little oil, so it stays smooth.
Which side dish suits the secreto?
Grilled spring onions, as in the recipe, are the classic companion. Roasted country bread or a simple leaf salad also work. The romesco takes the role of the sauce, so the plate stays Mediterranean and uncomplicated, with the meat at the fore.
