Iberico Pork Plumas
Iberico Pork Plumas is from just behind the next and means “feather” in Spanish. They are darker and richer in colour than that of the Secreto or Loin, but still containing a beautiful marbling of fat running through and covering each piece. Plumas will elevate your taste buds, and with a stunning piece of meat like this, it is understanding why Iberico has earned a reputation as being the “Wagyu of Pork.”
Iberico Pork Plumas are triangular, and about the size of your hand. Perfect for BBQs, stews and roasting. Bold, strong flavours stand up with this cut in an exceptional way, so get those spices flowing when seasoning these up.
As they do hold so much flavour, our team suggest you cut each piece into four and marinade in a spicy Jerk marinade. Cut up scotch bonnets (or other chilli depending on the level of spice you like), garlic, ginger, spring onion and thyme, mix with oil to create a paste add a squeeze of lime and paprika, allspice, turmeric, salt and pepper. Coat the Plumas in the marinade, cover and sit in the fridge overnight, or for at least 2-3 hours. In a heavy-based saucepan fry of the Plumas to seal them, remove from the pan and deglaze the pan using a little stock. Sweat off diced onions and garlic, then add in 1 carrot diced, 1 sweet potato diced and 1 stick of celery peeled and diced. Add the Plumas in along with thyme and a few bay leaves, cover with vegetable stock. Bring to the boil then cover and let simmer for 2 hours, until the pork is beautifully tender. Remove the lid to reduce the liquor down and thicken slightly. Serve with steamed quinoa.