The first time you put secreto steak on a hot grill, it starts to sizzle and the marbling begins to melt, gently basting the meat in its own acorn-rich juices. The aroma alone will stop you in your tracks.

Ibérico de Bellota pork is known for its marbling, but secreto is the cut where it really shines. This pork steak is thin, tender, deeply flavorful and perfect for high heat. This is not a cut that needs marinades or complicated prep. Just season it with salt and pepper and let the acorn-flavored juiciness take center stage.

Spain’s black Ibérico pigs spend their lives roaming the dehesa woodlands of southwest Spain, grazing on grasses, wild herbs and sweet bellota acorns. This acorn-rich diet gives the fat incredible flavor and a silky texture that melts at a low temperature. Each bite is deliciously rich, yet clean and balanced. It tastes nutty, savory and a little wild.

Cook over medium high heat on the grill or in a cast iron pan. Let it rest for a few minutes, slice against the grain and serve with a good red wine and crusty bread to soak up the juices.

This exceptional acorn-fed pork comes from COVAP, Spain’s largest farmer owned cooperative. These 300 family farms are dedicated to protecting the traditions of their ancestors. They raise their Ibérico pigs on the dehesa pasturelands in the Valle de los Pedroches, an ancient landscape dotted with holm oaks and cork trees that provide the nutritious acorns that make this pork special.

You will receive your Ibérico de Bellota secreto steak shipped on dry ice. Thaw before cooking. The USDA recommends cooking whole cuts of pork to 145°F, measured in the thickest part of the meat.