Iberico Jowl Secreto

Description

Ibérico Jowl Secreto – The Ultimate Delicacy of Spanish Cuisine

Indulge in the rich, buttery flavours of Ibérico Jowl Secreto, one of Spain’s best-kept culinary secrets. Sourced from 100% Ibérico pigs, renowned for their superior marbling and exceptional taste, this cut is taken from the jowl area, offering an exquisite balance of succulence and deep, savoury flavour.

Information

Why Choose Ibérico Jowl Secreto?

• Unmatched Marbling – Delivers a melt-in-your-mouth texture with every bite.
• Rich & Juicy Flavour – A perfect blend of sweet, nutty undertones thanks to the acorn-fed diet of Ibérico pigs.
• Versatile Cooking – Grill, sear, or slow-roast for an unforgettable culinary experience.
• Authentic Spanish Excellence – Sourced from ethically raised Ibérico pigs in Spain, ensuring the highest quality.
• Blast frozen to lock in the freshness

Product Supplied Frozen

Cooking Tips

Iberian Pig Jowl Secreto (or Secreto de Papada Ibérica) is an incredibly flavourful and tender cut, thanks to its high fat content and rich marbling. The best way to cook it is actually quite simple—let the meat shine.

Here’s the most recommended method:

Hot & Fast – Grilled or Pan-Seared

Why: The fat renders beautifully at high heat, giving a crisp, golden exterior and a juicy, tender interior.

How to:

1. Bring to room temperature – take the jowl out of the fridge about 30–45 mins before cooking.

2. Season simply – good quality sea salt and freshly ground black pepper is all you need (though some like to add a hint of smoked paprika or fresh herbs).

3. Preheat your grill or heavy pan (cast iron is perfect) to high heat.

4. Cook hot and fast – sear the jowl for about 2–3 mins per side (depending on thickness) until the outside is crisp and golden while keeping the inside tender.

5. Rest briefly – 5 mins before slicing, to allow juices to settle.

6. Slice against the grain into thin strips and serve.

Optional: Low & Slow (Confit or Sous Vide)

Some chefs also love to cook Iberian Jowl low and slow (in duck fat or sous vide at 70–75ºC for several hours), then finish with a hot sear to crisp the surface.

Best Served With:
Grilled vegetables, charred peppers, roasted garlic, a fresh herb salad, or simple rustic bread to mop up the juices. Wine-wise—think Tempranillo, Garnacha, or a dry sherry.