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Iberico Pork Belly Filet (Secreto Barriguera)

16 pieces (approximately 20 lbs.) | Free Shipping

Belly filet (Secreto Barriguera) is a thin, irregularly shaped strip of belly meat with much of the exterior fat trimmed away. Belly fillet’s intense marbling gives it an extremely luxurious taste.

Even though it's cut from an entirely different part of the animal, secreto is sometimes referred to as “skirt steak” in the US, because it’s cooked similarly.

Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world.  While Iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.  This Iberico pork is raised free range on traditional Spanish pastures known as dehesas.  It’s fed a natural diet of grain, corn, wheat, grass & forage.  No added growth hormones or sub-therapeutic antibiotics are ever used.

Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.

* Minimally Processed, No Chemical Ingredients






2 pieces per pack, 8 packs, each pack approximately 2.5 lbs. (about 20 lbs.)


  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen



Store frozen Iberico Pork Belly Fillet in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

Iberico belly fillet is very rich. Serve it in small portions, as you would wagyu beef. Expect some of the fat to render with cooking, so some shrinkage will occur. Belly fillet be marinated first and grilled, or simply grilled.

The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving.  However, Iberico is often served more rare in Spain.

Iberico Pork Recipes

Learn more about how to cook Iberico pork. Go to the Test Kitchen →

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