secreto, pear, blue cheese and walnut salad.

This fantastic piece of pork may be a little harder than most to get hold of but is well worth the extra effort. We were lucky enough to have a friend grab us some from Borough market in London, but with a little help from your old friend Google you'll be set and ready to go. We barbecued ours over glowing coals but this dish would be just as satisfying if fried in olive oil for 3 minutes each side.

You'll find that with most of our recipes, quantities are down to personal taste. This dish works well with Gorgonzola. You like Gorgonzola? Then have more of it, it's not rocket science. Oh and one more thing, please don't be scared if your pork is a little pink.


Secreto Iberico

Mixed leaves  (we used spinach and roquette.)

Pears. A nice firm Bartlett works well. Just make sure it's not too ripe.



Olive Oil

Lemon Juice


It's almost embarrassing to set this out as a recipe as its more of a dish building exercise.

Anyhow, this is what I did.

  • Prepare your pears by cutting them in rings and cut the core out. Brush with a mixture of olive oil and fresh lemon juice. These can be griddled or barbecued for a couple of minutes each side.

  • Toast your walnut pieces in a frying pan without oil.

  • Season your Secreto generously with sea salt and freshly milled black pepper. Get it on a nice hot barbecue and literally cook it for 3-4 minutes each more. You do not want to over cook this delicate delight. Leave to rest while you prepare the salad,

  • Spread your leaves on a nice looking plate. Sprinkle the walnuts and gorgonzola on top. Use your fingers for this, no uniform squares of cheese allowed, I think it may be illegal. Place the pears beautifully and then after slicing your Secreto do the same with the pork.

  • Finish it all off with a dressing of your choice. We mixed some balsamic reduction, extra virgin olive oil, squeeze of lemon juice and a spoon of wholegrain worked perfectly.

The pork and pear just melted the cheese ever so slightly, producing a dish that was simply stunning. We served it alongside some tiny jersey royal potatoes roasted with rosemary and sea salt and a glass of Pinot Noir.