Cesar Nieto

Spanish Iberico Pork Secreto

The Secreto from the Iberian pig is a sought-after, particularly tender and marbled piece of meat that is hidden in the back of the shoulder blade, which gives it its name "Secreto" (secret). Due to the fine veins of fat that run through the meat, it remains juicy when grilled or roasted and develops an intense, nutty flavor. The acorn feeding of the Iberian pigs also gives the Secreto its special aroma, which makes it a delicacy. It is ideal for searing at high temperatures to melt the fat and release the full flavor.

• The breed: The Iberian pig has a history of over 2000 years and is kept semi-wild in "Dehesas" under holm oaks and cork oaks. Because of their black claws, they are also called "Pata Negra". There are several breeds: The Black Pig has the highest fat content, the Colorado Pig has the largest muscle content, and the robust Torbiscal is a Spanish-Portuguese cross.
• Habitat: The pigs live in Mediterranean forests with oaks, chestnuts and carob trees. Holm oaks and cork oaks are particularly important, as their acorns serve as food for the pigs.
• Feeding: In spring and summer, the pigs eat grasses, in autumn and winter acorns. They are additionally fattened with cereals and slaughtered from a minimum weight of 155 kg.
• Quality and taste: The meat has an intense, nutty flavor due to the acorn feeding, is darker than ordinary pork and heavily marbled, similar to Wagyu beef

About the manufacturer:

The beginnings can be traced back to 1943. At that time, there were only a handful of traders who dealt with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the current namesake of the company "Cesar Nieto Martin" had to take over the company in 1967 and quickly became the most important driving force for the years to come.
Together with other companies, Cesar Nieto built his own slaughterhouse in 1985 and was one of the founding fathers of the "Guijuelo" designation of origin in 1986, which is now internationally known and recognized. In 1997, the two oldest sons César Nieto and Jorge Nieto joined the company and are production and sales managers.

Packaging: Vacuum-packed

Storage conditions: Store at room temperature in a cool, dry place

Producer: 
Cesar Nieto Group S.L.
Polígono Agroalimentario,
C. Sierra Ventosa, 66M,
37770, Salamanca - Spain