1 to 2 pieces of Mangalitsa Secreto per total weight ordered.

Popular in Spain, this cut of meat is just near the belly of the animal (where the meat for bacon comes from), so it's quite juicy. Its shape is somewhere like a beef skirt steak. Its small size makes it perfect for marinating and grilling quickly. And, cut into strips, it works in just about any stir-fry.

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Sear this thin cut quickly over high heat, then check the thickest part with a thermometer. Whole pork should reach at least 145°F and rest at least 3 minutes before serving. How to cook Mangalitsa secreto →