Prepare the Secreto
1 piece of Aljomar Iberico Secreto
Red curry powder
Extra Virgin olive oil
Combine all ingredients and marinade for 2 hours. Remove Iberico Secreto and drain excess oil. Sear the meat on a skillet or grill over high heat until golden on all sides. Set aside.
Prepare the shallots in vinegar
2 French shallots
3 Tbsp. sherry vinegar
1½ Tbsp. mineral water
Peel the shallots and place in sealed container with vinegar and water to pickle. Rinse and separate the layers.