@@SousVideEverything el secreto iberico es muy apreciado por nosotros (sur de España) aunque quizás sea superior ademas de mas caro La "presa Iberica" Y a la parrilla con su correspondiente sellado crujiente es muy sabroso
I feel so privileged that I just can go to my local supermarket and get secreto ibérico cheaper than regular beef anytime I want. Greetings from Cádiz-Andalucía!
4 ปีที่แล้ว +2
Ese secreto te aseguro que no se vende en un súper cualquiera jajaja
I live in Portugal (part of the Iberic Peninsula), and as someone who has easy access to Secretos I agree with everything they're saying, the meat is absolutely amazing
Thank you Guga. Since subbing to this channel I've bought a Sous Vide Supreme and it changed my cooking game. I'm now better at grilling, cooking, sous vide, and every other category. My wife and I love your recipes and we both adore you and your channels.
guys can we all agree that guilherme is lying and even in spain iberico costs more than he makes in a week for a single meal.. and stop arguing about wagyu vs iberico? jesus they're both amazing guys.
Greeting from Spain! I have to say that for a traditional coocking, we just cook it in a pan with olive oil and sea salt, you have to try it! And if u enjoyed the flavour u have to try "Jamon Iberico 5J" its our best quality Iberian Ham, and the taste is way concentrated. (It's very expensive) (Sorry about my english)
@Victor Latorre Romero Los dos están muy buenos... Y el lomo, el chorizo, etc... Un jamón o paletilla 100% iberica de bellota tiene un sabor y aroma inigualable. El tema es que como les de a los yankies por comerlas se nos va a subir el precio a las nubes XD. Y en una brasa dejando jugoso el secreto no tiene rival.
Lo bueno del secreto es lo barato que es en comparación a una paletilla. El cerdo por lo general es un animal barato pero cuando se trata de jamón 100 euros por uno de recebo te gastas como mínimo, y solo uno de recebo.
Every video your commentary are always the same... "it's amazing I cannot describe the taste", "it's tender and juicy". Yet I still watch every episode 🤣
I was going to say the same thing! I watch almost all the videos despite the fact that it is always: (1) We have a cut of meat or condiment we will add to this meat (2) Cook it sous vide (3) Put the blowtorch while playing American BBQ music (it's now a genre) (4) Chop it up on a cutting board (5) "IT'S AMAZING" Hey, it's a winning formula. Why mess with it?
Yeah but come on!!! You know this is great content the food makes my mouth water and the guys make me laugh. This channel always give me a smile and hungry stomach. I love cooking but I’m not a big cooking channel guy but both Guga channels are on my favorites list and I watch them all. Thank you for sharing with us!
I confirm, a good iberico does not taste like pork. Pure heaven! And for the price point (at least here in Europe) there is no comparison with the wagyu, 1/3 of its price for a wonderful experience
Just had Iberico secreto last weekend when visiting a friend in Madrid. This meat was truly one of the best I tasted ever. Really should try it if you have a chance - sous-vide is not necessary for that. The result is phantastic, the crust really crunchy and the fat in the meat taste like melted meat/butter (and not like fat at all).
Good pork is totally worth it! Grandpa raised hogs. He boiled their barley so they got hot cereal for breakfast every day. At every auction, the biggest wholesale buyer in the valley would just give my grandpa whatever the highest price/lb of the day was + a little extra for the whole lot, no auction.
Finally! I've been waiting for you to try secreto! I was blown away the first time I tried it. It exploded with flavour and juices, and tastes heavenly!! Nothing can compare! Your reactions say that you had the same experience. I have since cooked it many times, and there is another benefit. You almost can't overcook it (almost!). It is so packed with fat, it is almost hard to get it dry and tough. It's magic! 👍
I´m from Spain and I´m very happy to know that secreto iberico has nothing to envy to wagyu. I'm going to buy that thing right now. Thank you very much.
Entiendo perfectamente lo que sentís, me siento afortunado de tener este producto aquí en España. Ojalá hagáis mas elaboraciones con productos de aquí. Sois muy grandes!!!!
I discovered Secreto for the first time earlier this year. I prepared it exactly as you did, except I seared it on a screaming hot grillich that, like Japanese A4 Wagyu, it would be hard for most people to eat large quantities. It’s also expensive at around $60/lb (although much cheaper than A5 Wagyu). Purists in Spain tell me it should only be seasoned with salt, but I loved it with S, P, and G.
Hey man, I'm glad you like the iberico pork. It's a meat that is produced in my land: Extremadura (Spain). I don't want to make you jealous, but here we eat it every weekend. We have other parts of the Iberian pork that you should taste. They are called Lagartos, Presa, Abanico and Pluma. They are amazing too!
Luk Phom yep, if it’s good quality. However unlike beef, you can have it well done and will still taste amazing. To be honest, I prefer this medium rare
OK 0K OK, Sous Vide Everything… LISTEN TO THIS! Guys, I stumbled on your youtube videos over 12 months ago by “total accident” whilst watching other foodie video’s. However, because I liked the way you guy’s presented yourselves, and the totally “new to me” way food can be prepared and cooked, I was fascinated and intrigued but with a heavy hint of apprehension. So, I quietly watched, listened and learned that this crazy new concept of cooking food in a vacuum which sounded so alien to me, “which I now know is probably the way my food has been presented to me for the last 10 years in fancy restaurants” in London, is the norm, and I’m so far behind the times when it comes to perfectly cooked meats and vegetables. After subscribing to your channel and learning your techniques, I finally made that step and purchased a sous vide system and seasoned, marinated, my first sous vide dish. The dish I chose for my very first ever sous vide was your “Citrus Chicken Thighs” I did also remember you saying in one of your previous videos how important it was to have a successful first sous vide cook, because if you don’t you may never try it again, and I have to tell you guys that I have been cooking for the majority of my life, and I can honestly say that - that Citrus Chicken Thighs recipe came out perfect, and it also happened to be the best tasting chicken I have ever cooked. Even though I’ve watched so many of your videos on both of your channels, I was still totally surprised and so impressed with outcome. I have since attempted many different dishes from your shows and EVERYTHING I’ve tried has been a revelation to me, I ABSOLUTELY LOVE COOKING THIS WAY. So I would just like to say thank you very much for all your recipes, tips and advice totally changing my conception of cooking and opening up a whole new world for me. It’s been a revelation guys THANK YOU GUYS VERY MUCH… Martin Francis from London UK.
Guga, You have won me over! After watching what seems like hundreds of your videos, I now have all I need to SOUS VIDE EVERYTHING, SearzAll too. Made NY Strips for Sunday dinner today along with your creamy mushroom sauce and topped of with your home made butter. My wife and son's love my cooking but said this was THE BEST set of steaks I have ever made and I do a lot of BBQ'ing, smoking and cooking in general. Between you, Ninja and MaoMao my wife and laugh and learn. Thanks for your dedication in making these fantastic professional videos. You guys make cooking fun again. Love you guys, be safe, God Bless. Brazilian cheese bread is next on the hit list... John Murphy Chicago
I recognized your Spanish guitar music intro immediately!... its my go-to mood music for me and my wife when the moon is aligned with the stars and magic happens and I'll keep it at that. Great Choice for music Guga and co.... LUV IT!
Here a big fan from Spain. Congrats for your amazing show! By the way, did you know that there is another kind of meat called Presa Ibérica way better than Secreto? You have to give it a try!
I'm from Portugal and here we call it "Porco Preto" (Black Pig), in Spain they call it Iberico but its the same breed. The best one in Portugal is from Alentejo, they grow in the nature and only eat acorn (the good ones at least). If you loved Secreto you should try Plumas its other part of the pork on the back of the spine even more tender and flavour. And Presa is also a very good cut with lot of intramuscular fat. For me this are the 3 best cuts from Iberico.
Jajajaja Friend portugués, i'from andalusian , and here call secreto, pluma and abanico, is the andalusian Cort, is populations for the spanish cuisine.
As a spanish fan I´m amazed you didn´t try this before! You should try also the presa ibérica and the pluma ibérica, both steps above secreto in fat amount. All of them seasoned with rosemary. Cheers!
“Sous Vide Master Privilege” eh? Looks like someone’s subscribed to BBQ Pit Boys: as in “Pit Master Privilege!” 😂 Definitely have to give that Ibérico Pork a try! Great video and thanks bro!
Next Thing you Got to try if you geht your hands on it! Is german swabian-Hall Land Pig. It was a Breed once „Made“ for the King, And later was Said to be extinct. But it isnt. Its on the same diet than the one in the video. And as a Last Point! There is also a cut, which gets dry aged And gives it a very Nice flavour!
Secreto Iberico from Spain, the best. Great video! Leave the prosciuto and try the spanish jamon iberico de bellota, other level man. Greetings from Spain!
The correct grammar is "secreto ibérico". As a spaniard this is one of my favorite meats, I just eat it with salt and cook it in its own grease. It is indeed a wonderful piece of meat, I'm glad it's getting recognized. Que aproveche!
Hi everybody, I really do love your channel. I am from Barcelona and I use to eat that meat once per week. The technical name is Iberico's secret. This name (secret) came from an old story of butchers. This piece of meet is quite complicated to cut or to find it when cutting the pork. Nobody in the past knew about this part of the pork. So the butchers were always keeping that secret part for their own families. But now is one of the most premium pork meet we can find. I hope you can share that info on your future videos. Muito obrigado
Guga!! This was an amazing video. BUT the wagyu of pork is Mangalitsa pork from Hungary. I'm sure Ninja will run wild after tasting it! Cheers to Mamau too.. You are a sensational team.. I love Guga foods too. Tc bros
Congrats for your channel. I LOVE It! Im happy because you finally cooked Ibérico!! I am writing from Guijuelo, the most famous iberico village in Spain because we produce (and kill) the 70% of the ibérico pork in Spain. You should try to Cook "presa ibérica", bigger piece of meat with amazing infiltred fat.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
The best part of SV everything is the last 30 seconds or so when you think it's finished . Have to watch right to the end!
I always try to add some surprises at the end.
Absolutely..it's the funniest
David Price h
@@SousVideEverything el secreto iberico es muy apreciado por nosotros (sur de España) aunque quizás sea superior ademas de mas caro La "presa Iberica"
Y a la parrilla con su correspondiente sellado crujiente es muy sabroso
Thats when the adrenaline kicks them! The taste! They look like meet junkies and they are!
“I like it better than wagyu”
_thunder rumbles_
Boss Music Starts Playing
Me Here *wow*
A bull then appears XD
Wagyu: WHO SAID WHAT *boss music intensifies*
A Titan appears.
I feel so privileged that I just can go to my local supermarket and get secreto ibérico cheaper than regular beef anytime I want. Greetings from Cádiz-Andalucía!
Ese secreto te aseguro que no se vende en un súper cualquiera jajaja
@ ni yo voy a un súper cualquiera tampoco jejeje
@@alfredromero7941 Ojo cuidado jajajaja, que suerte entonces
I live in Portugal (part of the Iberic Peninsula), and as someone who has easy access to Secretos I agree with everything they're saying, the meat is absolutely amazing
The best one is in huelva
What about Iberico pluma?
Thank you Guga. Since subbing to this channel I've bought a Sous Vide Supreme and it changed my cooking game. I'm now better at grilling, cooking, sous vide, and every other category. My wife and I love your recipes and we both adore you and your channels.
Thank you so much Amocoru I appreciate that support.
Same here... I sv a steak last night.. it was amazing
Im portuguese and we have this a lot in portugal and Spain. Its the best meat you can eat its just amazing
Can confirm no one gives a shit
Nah wagyu a5 is
@Lucas Samper Mendivil but have you had a5 wagyy??
@@K_Jay-lx1vc lmao wagyu fan boy
guys can we all agree that guilherme is lying and even in spain iberico costs more than he makes in a week for a single meal.. and stop arguing about wagyu vs iberico? jesus they're both amazing guys.
Greeting from Spain!
I have to say that for a traditional coocking, we just cook it in a pan with olive oil and sea salt, you have to try it!
And if u enjoyed the flavour u have to try "Jamon Iberico 5J" its our best quality Iberian Ham, and the taste is way concentrated. (It's very expensive)
(Sorry about my english)
Your English is awesome!
Your text is perfect English, be more confident hahaha
Your english is good but there's one little mistake: Cooking instead of coocking.
@Victor Latorre Romero Los dos están muy buenos... Y el lomo, el chorizo, etc... Un jamón o paletilla 100% iberica de bellota tiene un sabor y aroma inigualable. El tema es que como les de a los yankies por comerlas se nos va a subir el precio a las nubes XD. Y en una brasa dejando jugoso el secreto no tiene rival.
Lo bueno del secreto es lo barato que es en comparación a una paletilla. El cerdo por lo general es un animal barato pero cuando se trata de jamón 100 euros por uno de recebo te gastas como mínimo, y solo uno de recebo.
I'm Irish but I live in Andalusia and I have this lovely meat all the time. It really is amazing
I can hear my grandparents telling me that’s undercooked and I’ll get sick haha
It is undercooked tho, pork should be cooked to 145 and he cooked it to 135
You missed the pink pork episode ha?
@@Wanderfalke99 No, I did see it but like he said in the pink episode it has to be cooked 145 and he only cooked it to 135 in this episode
@@intotheunknown8693 he cooked it to 135 because iberico has more fat than meat
Wanderfalke99 haha exposed. u were the one that didnt watch it
Wagyu, the Secreto Ibérico of beef.
Every video your commentary are always the same... "it's amazing I cannot describe the taste", "it's tender and juicy". Yet I still watch every episode 🤣
I know, but believe me when I tell you. I do try to describe the indescribable.
The expression tells everything. It conveys all emotions. That's enough. A picture is better than a thousand words
watch the the tom and jerry steak video hahaha it's different.
I was going to say the same thing! I watch almost all the videos despite the fact that it is always:
(1) We have a cut of meat or condiment we will add to this meat
(2) Cook it sous vide
(3) Put the blowtorch while playing American BBQ music (it's now a genre)
(4) Chop it up on a cutting board
(5) "IT'S AMAZING"
Hey, it's a winning formula. Why mess with it?
Yeah but come on!!! You know this is great content the food makes my mouth water and the guys make me laugh. This channel always give me a smile and hungry stomach. I love cooking but I’m not a big cooking channel guy but both Guga channels are on my favorites list and I watch them all. Thank you for sharing with us!
My family is from Spain so seeing you guys cook this pork is awesome, Secreto Iberico is something really special.
Grades of deliciousness
5. Okay
4. Good
3. AMAZING
2. DEEEEELIICIOUS
1. “Delicioso” 😂😂
Di molto!
The 1+ is Oh, alabado sea el dios
This is too accurate. 😂
I confirm, a good iberico does not taste like pork. Pure heaven! And for the price point (at least here in Europe) there is no comparison with the wagyu, 1/3 of its price for a wonderful experience
Just had Iberico secreto last weekend when visiting a friend in Madrid. This meat was truly one of the best I tasted ever. Really should try it if you have a chance - sous-vide is not necessary for that. The result is phantastic, the crust really crunchy and the fat in the meat taste like melted meat/butter (and not like fat at all).
Hands down best cooking channel on TH-cam atm, no one is as consistent and entertaining as you guys, keep it up
I feel prestigious just by watching this.... Heavenly
Ray Mak big fan
You're everywhere lol 😂
I hate you ray mak just stop stalking me ima call da cops
Wow.I randomly search for this video and I founds you🤣
A 2 years old Comment from Ray Mak lol
In spain we call it the other way around SECRETO IBÉRICO
Thank you for this gift. And Gallega beef.
Eso estaba pensando yo jajajaja me ha descolocado el título
@@drivefernandez1502 rt jajajaja
Que cojones viva pericozone jajjajaja
@Victor Latorre Romero joder estos flipando por esto y yo lo como casi todas las semanas.
Good pork is totally worth it! Grandpa raised hogs. He boiled their barley so they got hot cereal for breakfast every day. At every auction, the biggest wholesale buyer in the valley would just give my grandpa whatever the highest price/lb of the day was + a little extra for the whole lot, no auction.
@meaturama really? I thought pervs like you are just myths. I guess not. Sucks to be you dude.
Random person: **messes with mao mao**
This dude: “so you have chosen death”
Finally! I've been waiting for you to try secreto!
I was blown away the first time I tried it. It exploded with flavour and juices, and tastes heavenly!! Nothing can compare!
Your reactions say that you had the same experience.
I have since cooked it many times, and there is another benefit. You almost can't overcook it (almost!). It is so packed with fat, it is almost hard to get it dry and tough.
It's magic! 👍
I´m from Spain and I´m very happy to know that secreto iberico has nothing to envy to wagyu.
I'm going to buy that thing right now. Thank you very much.
Ninja&Maumau's new bromance! love it hahahaha
its the new thing, bro!! you admited you loved him!! now guga's the 3hd wheel!
@@israelarrais2894 lmao
Lol, did Maumau share some of his post-surgery medication with Ninja?
WHO ARE YOU AND WHAT DID YOU DO TO NINJA
lol
besides food,best thing is you can say the three of you are good friends and seeming to have positive personalities,food unites us
1:00 sous vide master privileges. thumbs up if you know the reference........
This gun' beeeee good.
And through the miracle of time... Iberico secreto is cooked, but you all know 'bout that.
Martha knows what's up, she in the house of sausage
Got My BBQ shoes on.
We eating’ good tonight Martha..
This video isn't for you vegomatics
Entiendo perfectamente lo que sentís, me siento afortunado de tener este producto aquí en España. Ojalá hagáis mas elaboraciones con productos de aquí. Sois muy grandes!!!!
I bet you guys dont even know what regular food taste like anymore? Lol eating ambrosia on the daily
Let me just say going out to eat sucks now..
SVE MauMau Have you ever actually been impressed eating out? Lol
There is nothing better than a home cooke meal. That is a fact and when you join forces with sous vide. FORGET IT! Perfection friend.
It's not that they cant find anything that good they're just not spending the money for it
Dalen Hultz way to rub it in. Lol!
I’m a pork guy and this is my favorite video. I watch this before i go to sleep. I’m not even joking.
6:30 - OK, no more seasoning with Ecstasy.....
lmao
😂👍
🤣🤣
You guys need a scale on the wall of all the reactions to eating meat starting from that’s awesome-the heavens are crying
package: secreto ibérico
him: ibérico secreto
I discovered Secreto for the first time earlier this year. I prepared it exactly as you did, except I seared it on a screaming hot grillich that, like Japanese A4 Wagyu, it would be hard for most people to eat large quantities. It’s also expensive at around $60/lb (although much cheaper than A5 Wagyu). Purists in Spain tell me it should only be seasoned with salt, but I loved it with S, P, and G.
P and G is perfectly reasonable, if not overdone
Palabrita del niño Jesus :D
where I live a good secreto is the same price as an average ribeye steak so its very worth it
The Dream Cut
Hey man, I'm glad you like the iberico pork. It's a meat that is produced in my land: Extremadura (Spain). I don't want to make you jealous, but here we eat it every weekend. We have other parts of the Iberian pork that you should taste. They are called Lagartos, Presa, Abanico and Pluma. They are amazing too!
Don't spread the word! We will start exporting everything and the price will get so high we won't have it any more in Spain!
Hey what part was used in the video? English name please! And can you translate the names you gave? Thanks!
@@siddharthghosh3963 there is no translation of ibérico pork. At the most you could call it Iberian pork. And secreto means secret
Sempre duvidei se ele era brasileiro, agora com esse pão de queijo eu TENHO CERTEZA
This is from spain (my home country)!!!! It is by far one of the most deliciousssssssssssss pieces of meat! Viva España
Lmaoooo I caught the “pit master privilege” reference from the BBQ pit boys.
YES!
YEEEEPPPPP
Wait for the thumbs up
Where is martha? ;)
That's some guud eat'n
Because of this channel, I got myself into cooking meats... I even found Wagyu at out local butcher... Can't wait to try it... 😀😀😀😀
SECRETO IBERICO! THIS IS THE BEST PORK! I have it in Spain. Thanks for uploading ❤️
Can you eat it like medium rare!?
Luk Phom yep, if it’s good quality. However unlike beef, you can have it well done and will still taste amazing. To be honest, I prefer this medium rare
Luk Phom as a matter of fact iberico pork can be eaten rare, but no more than medium rare.
Hey guys i love your videos also the meat you cook i am Puerto Rican and my mouth drools every time.
Australian wagyu marbling score 9 Plus this pork as ham in a Beef Wellington + truffles
OK 0K OK, Sous Vide Everything… LISTEN TO THIS!
Guys,
I stumbled on your youtube videos over 12 months ago by “total accident” whilst watching other foodie video’s. However, because I liked the way you guy’s presented yourselves, and the totally “new to me” way food can be prepared and cooked, I was fascinated and intrigued but with a heavy hint of apprehension.
So, I quietly watched, listened and learned that this crazy new concept of cooking food in a vacuum which sounded so alien to me, “which I now know is probably the way my food has been presented to me for the last 10 years in fancy restaurants” in London, is the norm, and I’m so far behind the times when it comes to perfectly cooked meats and vegetables.
After subscribing to your channel and learning your techniques, I finally made that step and purchased a sous vide system and seasoned, marinated, my first sous vide dish.
The dish I chose for my very first ever sous vide was your “Citrus Chicken Thighs” I did also remember you saying in one of your previous videos how important it was to have a successful first sous vide cook, because if you don’t you may never try it again, and I have to tell you guys that I have been cooking for the majority of my life, and I can honestly say that - that Citrus Chicken Thighs recipe came out perfect, and it also happened to be the best tasting chicken I have ever cooked. Even though I’ve watched so many of your videos on both of your channels, I was still totally surprised and so impressed with outcome.
I have since attempted many different dishes from your shows and EVERYTHING I’ve tried has been a revelation to me, I ABSOLUTELY LOVE COOKING THIS WAY.
So I would just like to say thank you very much for all your recipes, tips and advice totally changing my conception of cooking and opening up a whole new world for me. It’s been a revelation guys THANK YOU GUYS VERY MUCH…
Martin Francis from London UK.
That look from Ninja had me cry laughing "was that supposed to be an English accent?!" So good
Guga,
You have won me over! After watching what seems like hundreds of your videos, I now have all I need to SOUS VIDE EVERYTHING, SearzAll too. Made NY Strips for Sunday dinner today along with your creamy mushroom sauce and topped of with your home made butter. My wife and son's love my cooking but said this was THE BEST set of steaks I have ever made and I do a lot of BBQ'ing, smoking and cooking in general. Between you, Ninja and MaoMao my wife and laugh and learn. Thanks for your dedication in making these fantastic professional videos. You guys make cooking fun again. Love you guys, be safe, God Bless.
Brazilian cheese bread is next on the hit list...
John Murphy
Chicago
The name: Secreto Ibérico
The tag: Secreto Ibérico
Literally No one besides Guga: Ibérico secreto xD
“ I gonna roast dat thing in my patio, Bro!” I love it.
You gotta have Emilio on there with you guys some time!
I work in spanish restaurant, we cook Iberico daily, its the best pork in the world! You must try it, it taste like soft ham and butter!
The music, the voice, the visuals...OMG!
Salty Tales LOVE IT ❤️❤️❤️❤️
I recognized your Spanish guitar music intro immediately!... its my go-to mood music for me and my wife when the moon is aligned with the stars and magic happens and I'll keep it at that. Great Choice for music Guga and co.... LUV IT!
spudthegreater USA what is the music pls
spudthegreater USA what is the music, I'm trying to find it. It's so lovely
@@spudthegreaterusa8386 its been four weeks god dammit tell us the song
I'm from Spain and that meat its the best in the World.
Here a big fan from Spain. Congrats for your amazing show! By the way, did you know that there is another kind of meat called Presa Ibérica way better than Secreto? You have to give it a try!
i love how food can bring people together
I'm from Portugal and here we call it "Porco Preto" (Black Pig), in Spain they call it Iberico but its the same breed. The best one in Portugal is from Alentejo, they grow in the nature and only eat acorn (the good ones at least). If you loved Secreto you should try Plumas its other part of the pork on the back of the spine even more tender and flavour. And Presa is also a very good cut with lot of intramuscular fat. For me this are the 3 best cuts from Iberico.
Don't forget abanico
Lagarto
Ele é brasileiro lol (o SV everything)
Jajajaja Friend portugués, i'from andalusian , and here call secreto, pluma and abanico, is the andalusian Cort, is populations for the spanish cuisine.
And the presa is very popular too in andalcia
One thing that i love from guga's channels are when they eat.. They really appreciate the food.
I'm in SHOCK! 1st, about the love between Ninja and MauMau! 2nd, about being better than Wagyu? Whaaaaat!?
As a spanish fan I´m amazed you didn´t try this before! You should try also the presa ibérica and the pluma ibérica, both steps above secreto in fat amount. All of them seasoned with rosemary. Cheers!
I really enjoyed this video (the music, the camera work, the food) AMMMMMAAAAAZZZZZIIIIIINNNNNGGGGGG :)
Michael Weiner maomao drugged out of his mind
Thanks I appreciate that.
Always coming back to this one... loving the music guga , dang it, perfect vibe man!!🤘🏿
I'd like to submit an application for taste testing. Lol
It’s a lot cheaper than Wagyu as well. 👍😀😀 Thanks Guga, for bringing this into my life.
2:45 - Anyone else notice that he always blow torches the meats on the curb, outside, in his street? hahahaha
Oh, looks like Guga's making a youtube video again!
Didn’t even notice untill I read this 💀
I'm glad you dedicated a video to our secreto ibérico
“Sous Vide Master Privilege” eh? Looks like someone’s subscribed to BBQ Pit Boys: as in “Pit Master Privilege!” 😂
Definitely have to give that Ibérico Pork a try! Great video and thanks bro!
The famous "pata negra" jamón but fresh! I wish that Brazil have these kind of food! Love your channel!
“This is getting weird” -Mao-Mao 😂🤣
Wow! No termino de ver sus videos creo que heres bun chef u dia en vitame que con gusto boy a provar su comida
Pimienta recién molida 👌👌
Ajo fresco
Yes
Iberico Secreto is truely the best meat in the world. Spanish meats overall are the best. Never ate picana though.
Prueba la pluma ibérica de cerdo 100 % bellota saludos desde jabugo España 🇪🇸
Es parecida al secreto. Igual de buenos
I am from Spain, well done guga!Here its a classic
Next Thing you Got to try if you geht your hands on it! Is german swabian-Hall Land Pig. It was a Breed once „Made“ for the King, And later was Said to be extinct. But it isnt. Its on the same diet than the one in the video. And as a Last Point! There is also a cut, which gets dry aged And gives it a very Nice flavour!
Hi guga, in Spain we cook the secreto ibérico in cubes with white wine and coñac, and its incredible. You hace to give it a try.
Secreto Iberico from Spain, the best. Great video! Leave the prosciuto and try the spanish jamon iberico de bellota, other level man. Greetings from Spain!
Un buen plato de jamón ibérico recién cortado... Sin duda otro nivel
Viva España
The music is just perfect for this 😋
Wow. WOW! Can you guys score some iberico secreto baby backs? If this cut was good, I cannot imagine how good the ribs would be.
Ibérico Ribs are not so good since they have more than fat than meat. But you can try!
The correct grammar is "secreto ibérico". As a spaniard this is one of my favorite meats, I just eat it with salt and cook it in its own grease. It is indeed a wonderful piece of meat, I'm glad it's getting recognized. Que aproveche!
Nobody:
Guga: you seem like you're almost speechless
Never been a fan off sous vide food, the quality of these videos keep me coming back. Great work Guga
you need to try this "secreto de porco preto do Alentejo". Thk me later
I'm glad I found this video, this looks special.
Salt, pepper, and garlic powder are the only seasonings I’ve ever seen him use
you've never heard of guga's rub?
@@averagemetalhead9962 *World Famous* Guga's Rub
That's all that's needed for good meat.
I am from Portugal (Iberia peninsula) this meat is sooooooo fn good.
Guga, take it from a Spaniard: it's "Secreto Ibérico", not "Ibérico Secreto". Otherwise, keep up the great work. Love your channel!
+1!! :D
Usually agree, I felt Ninja did a good job articulating his thoughts later in the video though!
Actually he could of taken it from the packet at 0:09 but we all make mistakes.
Maybe Guga said it in Portuguese ?
True, I realized that now. but I guess I like the way Iberico Secreto sounded better than the correct way. My bad.
My favorite episode so far!!!
can you try to dry age IBERICO SECRETO for 60 days and see how good it is?
I DONT know if dry aging pork is a good idea
@@pablonieto5058 prosciutto is a sort of dried cured pork and it's amazing, they also do with iberico
The secreto is a slim cut, I doubt there would be anything worth trying after trimming the piece :/
Hi everybody, I really do love your channel. I am from Barcelona and I use to eat that meat once per week. The technical name is Iberico's secret. This name (secret) came from an old story of butchers. This piece of meet is quite complicated to cut or to find it when cutting the pork. Nobody in the past knew about this part of the pork. So the butchers were always keeping that secret part for their own families. But now is one of the most premium pork meet we can find. I hope you can share that info on your future videos. Muito obrigado
Guga , you should try asking Emilio for Mangalista Pork from Hungary.. It's a kobe equivalent of pork or so people say
So say we are. :)
It's called Mangalica.
In România it is called Mangalița
In the states it's called Mangalitsa.
I've got 2 dozen of them in my pasture.
Who would've thought that a piece of pork would humble Ninja like that?
Iberico pork, bringing families together for centuries.
Do dry aged iberico secreto🔥🔥🔥🔥🔥🔥🔥🔥
Once again, AMAZING. The energy of you guys. Keep it up!
When your best friend finally wets his noodle for the first time 6:30
The facial expressions says it all..... For sure gonna try this.. You guys are awesome per the usual!
No one:
SV: ist like botör its like botör
??
Its a realy AMAZING part of the pork! Its eaten alot in Portugal and Spain, in Portugal we call it "Secretos de Porco Preto"
Then you should try 100% iberian jam from huelva spain
Guga!! This was an amazing video. BUT the wagyu of pork is Mangalitsa pork from Hungary. I'm sure Ninja will run wild after tasting it! Cheers to Mamau too.. You are a sensational team.. I love Guga foods too. Tc bros
mrudnu, I was raised on iberico de belota but you are not the first to tell me that the best pork is the hungarian mangalitsa. Can´t wait to try it.
It’s on: mangalitsa iberico faceoff
Iberico porc is amazing! Keep up the good work!
Turn this pork into aged bacon. I would love to see that.
He’d need pork belly from it they seem like lean pigs so it might not be great
Congrats for your channel. I LOVE It! Im happy because you finally cooked Ibérico!! I am writing from Guijuelo, the most famous iberico village in Spain because we produce (and kill) the 70% of the ibérico pork in Spain.
You should try to Cook "presa ibérica", bigger piece of meat with amazing infiltred fat.
O Dios mío. Guga!
Ustedes estan LOKOS, como se lo Gozan todo, con Buena Comida Y mejores amigos,