The Iberian pork offers quality meats to which the professionals of the catering industry take much advantage and which are acquiring a deserved recognition among lovers of good cuisine, as is the case of the Iberian “Pluma”.
The Iberian “Pluma” is a cut of the Iberian pork that is located in the front of the loin, next to the Presa, and has a characteristic triangular shape (hence its name which means "feather"). It is elongated and not very thick, weighing between 100-150g, and only two are extracted from each channel. It is highly valued for its finesse, with a tender and delicate texture and a pleasant and tasty sensation on the palate.
It is an Iberian meat that stands out for its balance between fat and lean. It is fatter than the "Presa Ibérica" which is a heavier piece with finer fat, and it is leaner than the "Secreto Ibérico".
The Iberic Pork is a unique species, that offers very specific characteristics, flavour, texture, fat infiltration and again a unique flavour, which can rarely be achieved in pork. We almost always think of the idea of Iberico as sausages or ham, but nothing is further from reality, Iberico pork cuts are par excellence, the definitive product for cooking at all levels, exquisite dishes, simple and complex elaborations, whatever is welcome.
The acorn-fed nature of the Iberian native pork breed, its free-roaming lifestyle, its singular strengths; including fat infiltration and special genetics, make it the most chef-celebrated and the healthiest for consumption pork breed in the world, constituting one of the icons of Iberian cuisine.
Perfect for delicious simple grills as well as elaborate recipes. Feel free to wander through our recipes, with such a unique product from an endemic animal species raised in a singular Mediterranean ecosystem (the "Dehesa") populated by native vegetation (e.g. the cork and holm oak) and additional native wild animal species (e.g. the Iberian lynx, wolf and eagle).