A plated dish featuring mussels, pieces of seared meat, and vibrant green samphire, all drizzled with a rich, dark sauce. A person is using tongs to serve the dish.

Iberico Secreto with Smoked Mussels, Samphire & Veal Jus

A Spectacular Dish that's Simple to Make and Bursting with Flavour

This recipe was part of our Festive Masterclass with Chef James Peck

Prep Time: 20 minutes
Cook Time: 1-2 hours
Serves: 4-6 people

Often called the Wagyu of the pork world, Iberico Secreto is a luxurious, marbled cut known for its rich, buttery texture. Paired with smoky mussels, salty samphire, and rich veal jus, this dish is a true showstopper that’s surprisingly easy to prepare in the Charlie oven.

Ingredients

600g Iberico Pork Secreto
400g Marsh Samphire
A bag of fresh mussels (smoked whole on the plancha tray with herbs and rosemary)
Veal Jus (recommended: True Foods)
Salt and pepper

Instructions

Step 1 – Prepare Your Charlie Oven

Load lumpwood charcoal (about half a football-sized amount) into your Charlie oven and light it.
Preheat the oven to 200°C / 392°F, adjusting the vents to maintain a steady temperature.
Add a chunk of smoking wood, such as apple or cherry wood, for added depth of flavour.

Step 2 – Smoke the Mussels

Clean the mussels thoroughly and place them on the Charlie Perforated Plancha.
Line the tray with fresh rosemary and thyme for aromatic smoking.
Position the tray in the middle of the oven and smoke for about 5 minutes or until the shells open.
Remove the mussels and allow them to cool. Once cooled, remove the mussels from their shells, ready for serving.

Step 3 – Grill the Iberico Secreto

Heat the cooking rack by placing it in the lowest position above the flames until it’s searing hot - door temperature should be around 200°C / 392°F.
Lightly season the Iberico Secreto with salt.

Grill the iberico secreto like a steak directly above the fire in the charlie oven

Place the meat directly onto the hot cooking rack. Grill for 2 minutes on each side, turning the meat 90 degrees after 1 minute for perfect grill marks.

Grill the secreto pork for two minutes on each side

Tip: Iberico pork is best served pink. The fat content keeps it tender, so avoid overcooking.
Remove from the heat and let the meat rest.

Step 4 – Heat the Samphire and Veal Jus

Place the samphire on a plancha tray and heat it through in the Charlie oven, positioning it higher up in the oven.
If the mussels were prepared earlier, toss them with the samphire to warm them gently.
Heat the veal jus separately. We recommend using True Foods for a rich, restaurant-quality finish.

Step 5 – Assemble the Dish

Slice the Iberico Secreto with the grain to retain moisture and tenderness. (Chef James Peck recommends this method for the best texture.)

Slice the grilled secreto with the grain to stop it from getting tough. Cook to pink.

Scatter the smoked mussels on top of the pork.
Arrange the warmed samphire on a large serving platter.
Finish by drizzling over the warm veal jus.

Why You’ll Love Iberico Secreto with Smoked Mussels

This dish is a celebration of premium ingredients. The rich, marbled Iberico Secreto is the star, perfectly complemented by the salty samphire and smoky mussels, all brought together with the deep, savoury notes of veal jus. It’s incredibly easy to prepare yet guaranteed to impress your guests!

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