Provençal Stew

Slow-cooked secreto pork at the heart of the dish

Inspired by the traditional Provençal stew, this recipe—usually made with beef—takes on new life with a less conventional ingredient: Iberian pork secreto.

🔸 Why secreto pork?
Cut from between the shoulder and the neck of the Iberian pig, the secreto is a hidden gem known for its intense marbling. This fine intramuscular fat ensures a tender texture and deep, natural flavor that fully develops with slow, gentle cooking. This method allows the meat to absorb surrounding aromas while maintaining its softness and juiciness.

🔸 A three-step preparation for perfect texture
1. Searing in the pan
A quick, high-heat sear creates controlled caramelization, intensifying flavor and sealing juices at the core. This step gives the meat its savory, slightly crispy base.
2. Aromatic marinade
The secreto then marinates in red wine infused with garlic and a refined blend of Provence herbs from Terre Exotique. Savory, oregano, rosemary and thyme release their fragrances slowly, flavoring the meat without overpowering it. This phase deepens the aromas and prepares the meat for tender cooking.
3. Slow simmer in sauce
Once well infused, the meat is simmered in an artisanal tomato sauce from our Italian producer. This generous base is enriched with smoked bacon from Walravens, adding umami and a subtle balance between roundness and intensity. The gentle pressure-cooked stew allows the acidity of tomato, the richness of red wine, and the woody notes of herbs to meld together, creating harmony while preserving the incomparable tenderness of the secreto.

When the sun of Provence stews with the softness of secreto—this ragout delivers pure pleasure, without compromise. 🇫🇷🍷