The 'Secreto' is one of the best cuts found on the pig. It is the pectoral muscle, the same muscle as the beef brisket but as the pig does not carry weight on this muscle (like the cow does) it is tender. Why the name? Secreto is a hidden muscle and difficult to find and remove. A traditional artisan butcher should be able to find it!
What we love about this cut is that you can both quick cook it on the grill and slow braise it in the oven and both ways lend to a delicious cut of meat.
Recipe below on how we have been enjoying this versatile cut throughout a cold winter!
Preparation time: 20 minutes
Cook Time: 3-4hrs
6-quart or larger, oven safe pot
or dutch oven
1 Patience Farm Secreto (pig brisket)
2 Tbl lard
1 bottle beer
2 cups Patience Farm pork bone broth
3 medium onion, peeled and medium chopped
2 cloves garlic, smashed
1 Tbl whole black peppercorns
1 bay leaf
Preheat oven to 275°F
Place heavy bottom pan on stove top and melt lard at high heat.
Pat dry Secreto before placing in pot.
Brown evenly on each side. Remove meat to clean plate.
Without removing any liquid from cooking vessel, add onions and garlic, cook until translucent.
Add beer and pork bone broth, bay leaf and pepper. Place Secreto fattiest side up in middle of pot.
Place pot back into preheated oven. *You can also set on stove top, at a low simmer and cook for the same time amount.
Cook at 275F for 3-4 hours. When finished, meat should be tender and cooked through.
Remove meat from liquid and allow to rest. Meanwhile, on stove top, reduce liquid broth until desired thickness. (We like it quite reduced, thick enough to coat the back of a spoon, about 15 minutes.)
When braise has been reduce, slice Secreto and place back in liquid. Allow to warm thoroughly, about 10 minutes.
Salt to taste.
Serve alongside mashed potatoes and other lovely winter vegetables!