The Pluma Ibérico is a flattened, triangular cut located at the end of the loin, just before the pig’s head. Its name comes from its shape, reminiscent of the tip of a feather. It is one of the most select and valued cuts of Iberian pork due to its perfect balance of lean meat and infiltrated fat.
Visually, it presents a marbling of fat that makes it especially tender and juicy. When cooked, this fat melts, permeating the meat and providing an intense and characteristic flavor. Its texture is firm yet very soft, and melts in the mouth.
The flavor of the Pluma Ibérico is exquisite and delicate, with notes of acorns and nuts typical of the animal’s diet. Due to its leanness and high fat content, it’s ideal for quick preparations on the grill or broiler, where it’s seared on the outside, retaining all its juices inside. It’s a true delicacy for lovers of good meat.
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