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    We are going to explain how to make a little different preparation with the famous Iberian secret, which you like so much.

    What is the Iberian secret?

    It is a very substantial piece is on the inside of the spine by mace pallet between bacon, in   that would be the pig’s armpit.   In this case, we will show a secret way of cooking, more tender, ideal if the cut that we take, at home we find it a bit tight or hard.

    These meats that come prepared to the emptiness, it is necessary to aerate them a little before using them. And also as they come with a bit of very greasy meat, what we do is remove part of the fat. There are secrets of enormous sizes and others not so much.

    What we do is put them in retractable vacuum bags , so that this bag after closing it with a juice of pepper that we are going to prepare, we can close it, putting it in boiling water, and we will make each secret separately.

    Good! With a blender we are going to liquefy red or red pepper. We will use it for the preparation of the juice. We put the juice of the red pepper with nothing else, to reduce it to boil a little and also to thicken it.

    Once it is cold and the pepper juice we throw, so two teaspoons each and then we will vacuum and retractable .

    Now the three vacuum-packed bags are thrown into the hot water . This shrinks immediately, shrinks, and once this is done we pass them to ice water in each of the bags.

    We’re going to put it in the steam cooker, for 12 hours at 68 degrees . This way you will be juicy, apparently underdone, but inside the fiber breaks and decompose easily being so much more tender.

    Everything that is done under vacuum, then its temperature must be lowered to 2 degrees 3 degrees from the standard refrigerator.

    This is essential in all vacuum cooking formulas.

    So now we take it out, the juice falls but it has already been impregnated in the flesh. We are going to take it to the pit to be made in coal.

    In the barbecue brown it well on the outside and juicy inside.

    And from there we will cut later to make the aperitif. Very well! Now we are going to cut the fine filetitos, and we are going to make a secret tapa of Iberian pork, doradito. We add garlic made in a mold with mannitol, hollow inside and we put as a final touch, a garlic cream with potatoes

    We already have a magnificent, simple, clean but very tasty tapa!

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  • Where we are?

    C/ Informática, Pol. Ind. La Drecera
    La Selva del Camp
    43470 Tarragona, Spain

  • Deligour guarantee

    Deligour guarantees that all Iberian hams and shoulders are selected one by one by professionals and all of them have been prepared by hand, without added additives or preservatives, with sea salt and cured in natural dryers. Its quality is assured.

    If you have any preference at the point of cure, please indicate it in the comments of the order.

    Buying Iberian ham in Deligour is a guarantee of quality and safety. Deligour does not work with Iberian pieces of Cebo (white bridle), all of them Iberian pigs that have been raised and fed intensively on farms, without ever treading the pasture and living in this way in continuous stress and artificial feeding.

    Deligour ensures and guarantees that all its Iberian products come from Iberian pigs that since birth, have been controlled in all stages of life for maximum quality, living in the freedom of the Dehesa and feeding naturally.

    Deligour also guarantees and ensures that all its pieces are 100% natural, have been prepared and cured naturally in traditional dryers and without any additive or added preservative. Its salting has been with 100% marine salt.

    Only Deligour can ensure that all its Iberian products are 100% natural.