In addition to hams, shoulders, cured loins and sausages, for which Iberian pork is well known, there are many other interesting cuts. Fifteen years ago, these were used mainly in the production of sausages. Outside of Andalusia and Extremadura little was known about these “secret” succulent pieces.
What are these ‘secret’ cuts?
Secreto|Cruceta (Secret or cross-piece). The secret sometimes known as the Cruceta is Fan-shaped, it is located in the front part of the belly in the pig’s “armpit”. It is a thin cut, difficult to distinguish in cross section, not so longitudinally, when the hidden fillet appears hence the name of secret). Of all the cuts this is the most fatty. It is very tasty, and almost always cooked on the grill. Together with the Presa, this is one of the most popular cuts. In the past this cut would be reserved for the butcher which may have contributed to the name. There are two more false secrets , named for their appearance and fat composition, although not so tender: they are the Secreto Papada or Engaña found in the jowl of the pig and a cut from the belly the Secreto de Barriga.
It is recommended that the secreto should be cut perpendicular to the vertex of the fan.
Carrillera (Cheek) From the lower jaw formed by intertwined muscle fibers that give it a very unique texture, perfect in stews for its mellowness, juiciness and flavor. It has very little fat.
Lomo (Loin). One of the most expensive cuts, a large and elongated piece adjacent to the spine only a little fat, it is usually cured (Caña de Lomo), but it is also great grilled.
Presa (Prize?). Sometimes known as Bola The upper part of the Paleta (shoulder), forming part of the head of the loin, It is delicious, juicy, tender and full of flavor due to the marbling of fat, which gives the meat a paler appearance. It is exquisite grilled.
Pluma (Feather). Also known as “ala or aleta”(Wing or Fin). Attached to the spine at the rear end of the Presa, It is smaller but has although with similar characteristics. It has a triangular and flat shape, similar to a feather or wing. Of very rich texture, its meat keeps a perfect balance between muscle and fat.
Solomillo (Sirloin). The inner part of the tenderloin, it is tender and tasty, although its low fat content makes it less juicy than the Presa, so it requires a little more cooking.
Lagarto (Lizard). also known as the “cordón de lomo”, It is a long strip of meat between the ribs and the loin that is attached to the spine. Very succulent, although of little thickness and weight.
Castañuela (Castanet). They are found n the jaws and are the salivary glands of the pig. It has an interesting texture, similar to the gizzard but more turgid, with its corresponding fat. Bright red in colour. Prized for stews, although very difficult to obtain.
Sorpresa (Surprise). Many call it the third cheek. it is a small ball of meat located under the eye. With a fibrous and tender texture, it is used for stews.
Lengua (tongue) (used in stews and sausages),
Papada (jowl, chap) is delicious, whether fresh, cured or salted.
Careta (mask) consisting of the Oreja (ear), Morro (snout)
Costillas (ribs),
Rabo the gelatinous tail (see featured image)
Tocino (bacon, back fat) that covers most of the animal.
