The Rib Cap, or Secreto as it is commonly known in Iberian pork in Spain, is a little used muscle that sits just on top of the collar/coppa of the pig. We remove this little muscle when we bone out our shoulders for curing. It is thin muscle with a plenty of intramuscular fat, making it a wonderful little steak for grilling.
We grill them over a hot grill, hard and fast, serving them just pink.
