Acorn-fed Iberico Secreto with red curry, shallots in vinegar and potato chips

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.

Prepare the potato chips

1 potato



Using a peeler thinly slice the potato and deep fry in hot oil (350o) for two minutes, moving constantly. Remove and place on paper towel to drain oil.


Place Secreto in center of plate, place shallots to one side and add chips.