Ibérico Pluma Spain

Incredibly tender and wonderfully marbled

Ibérico is the pig's answer to Wagyu – extremely marbled, incredibly juicy, and with a depth of flavour that distinctly sets it apart from all other pork.

Origin and quality

The free-range Ibérico pigs are known for their ability to find the best natural food, largely subsisting on acorns – often as much as 11–15 kg per day. This gives the meat a characteristic nutty aroma and a completely unique fat structure.

The most distinctive feature of Ibérico is the pig's ability to develop intramuscular fat. The result is meat with an exceptional combination of juiciness, tenderness, and flavour.

The animals are not slaughtered until after at least one year, and Ibérico is considered a protected culinary treasure in Spain.

What is pluma?

Pluma is located on the outside of the loin and is one of the most sought-after cuts on the Ibérico pig.

The cut is flat and even in shape, richly marbled, and extremely tender. This is a cut that delivers every time – in short, a sure winner.

Preparation

Pluma is easy to succeed with and should be cooked quickly over high heat.

Grill or fry over high heat, searing quickly on both sides, and serve pink to light medium.

Seasoning

Salt is often more than enough, but pepper can be added as desired. The meat has so much flavour of its own that it doesn't need elaborate seasoning.

Serving suggestions

Ibérico pluma pairs perfectly with simple vegetables, potatoes or salad, preferably served with chimichurri, fresh herbs or good butter.

In short

This is meat for those who want to experience something completely different from ordinary pork – with more flavour, more juiciness, and a truly unique texture. A true experience.