When preparing a barbecue it is important to select the best pieces to grill, but it is also essential to cook them properly. Here are some tips on the cuts that work best on the coals and how to cook them to get the best out of them.
Our first recommendation for a perfect cooking of the Iberian pork is to grill the whole pieces on the barbecue, in this way we will keep the internal juices of the meat helping to achieve an exceptional juiciness and enhancing the flavor of each cut. Once cooked, let the whole pieces rest for a few minutes off the coals before filleting, this will allow the juices to redistribute and the meat to settle.
As for meats, the best Iberian pork cuts to cook on the barbecue are those with a high level of internal fat, we highlight three of them, the prey, the secret and the fan.
Iberian prey is a cut of meat highly valued for its flavor and juicy texture. It is ideal for barbecue due to its high percentage of intramuscular fat, which gives it great juiciness and intense flavor. The ideal for this cut is to cook the whole piece for about 5 minutes on each side to seal the meat and obtain a golden, crispy exterior and a tender, juicy interior. The time may vary slightly depending on the size of the piece. The internal temperature for a perfect cooking is around 60-65°C inside the meat, a cooking thermometer can help us to get the exact point of the meat.
The Iberian secret is another highly appreciated cut. It is known for its tenderness and unique flavor. The fat found between the muscle fibers provides juiciness and exceptional flavor when cooked on the barbecue. It is important to seal it well over high heat to obtain a crispy layer on the outside and maintain the juiciness on the inside. In the case of the secreto, the time on the grill should be between 3 and 4 minutes per side, and the ideal cooking temperature should be between 55º and 60º.
The third cut we recommend is the abanico ibérico, a lesser known cut, but equally very tasty. It has a high proportion of infiltrated fat that provides juiciness and an intense flavor when cooked on the barbecue. It is ideal for grilling over direct heat, cooked for about 4-5 minutes on each side, the result is crispy on the outside and slightly pink in the center of the piece.
When cooking it is important to obtain a very high temperature on the grill, with live coals, but without direct fire on the pieces. It is also advisable to remove the Iberian meat from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This will help the meat to cook more evenly. And finally, when filleting the pieces, try not to cut them too thickly; thin slices will help us to savor all the nuances of the Iberian meats.
Always remember that the origin and quality of the meat will directly influence the final result of a barbecue. In our online store you can find the best cuts of Iberian pork of the highest quality.
We currently have a Barbecue Lot with these three cuts so you can see for yourself all the goodness of Iberian meat.
We hope these little tips will help you enjoy unforgettable moments, sharing the taste of the best meats in the company of family and friends. From César Nieto we wish you happy barbecues!