Matambrito 1 kg

Matambrito 1 kg

€25,44
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Matambrito 1 kg
  • Matambrito 1 kg
Matambrito 1 kg

Matambrito 1 kg

Pork secreto
€25,44 €25,44/kg
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Approx. weight 1 kg

Format

500 g€12,72 1 kg€25,44
  • Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
  • Vacuum-packedMost cuts keep 3-4 weeks in the fridge
  • From Europe (Argentine cut)

Argentine pork matambrito is a delight of the Argentine grill: a thin, juicy strip with just the right amount of fat, quick to cook and full of flavour. An Argentine cut that, once you try it, you'll never leave off your order again. Frozen at origin and vacuum-packed, ready to enjoy today or keep for that long-awaited asado.

How to cook it: high heat to brown it well outside and plenty of lemon to keep it moist inside. On the grill, high heat and short time, turning it, so it's crisp outside and juicy inside. It's also great on the pan.

Perfect for: the start of an Argentine asado, a matambrito sandwich, or a quick dish with lemon and chimichurri.

Also known as: pork secreto (skirt).

How to cook this cut

Pork matambrito (secreto) on the grill: quick and always tender ParrillaHorno⏱ Hasta 45 min ▾

Pork matambrito is one of the most forgiving cuts on the grill. The fat runs right through the piece, which means it stays juicy even if it gets a few extra minutes. If this is your first asado, start here.

Cooking it

  • Medium heat (your hand lasts 5 seconds). Over high heat it burns outside before it's cooked through.
  • 12 to 15 minutes on the first side, until well browned.
  • Turn it and give it another 8 to 10 minutes. Pork wants to be cooked through, but not dried out: the moment it stops being pink in the centre, take it off.
  • Rest for 5 minutes and cut into strips against the grain.

Seasoning

Just coarse salt and, if you like, a little oregano. Pork takes chimichurri very well, and a squeeze of lemon at the end. If you like heat, this is the cut that carries it best.

Serve it cut into strips, straight from the board to the middle of the table, with bread. It tends to be one of the first things to go.

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