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Iberico Pork Pluma | ±0.8kg

Regular price
£36.00
Regular price
Sale price
£36.00
Tax included.
Weight
  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±0.8kg; £45/kg
  • Frozen

Iberian Pork Pluma

Iberico Pork Pluma is from just behind the neck, and pluma means feather in Spanish. It is darker and richer in colour than the Secreto or Loin, but still contains a beautiful marbling of fat running through and covering each piece. It is triangular in shape, about the size of a hand and perfect for BBQs, stews and roasting. Bold, strong flavours complement this cut, so be creative with those sauces and spices when seasoning.

How to prepare your pluma

Step-by-Step Guide: How to Prepare 1.3 kg of Sliced Iberico Pork Pluma (from Frozen)

1. Thaw the Meat

• Fast thaw method: Place the frozen Iberico pork pluma in a sealed ziplock bag and submerge it in cold water. Change the water every 30 minutes, and it should thaw in 1-2 hours.
• Slow thaw method: For best texture, let it thaw overnight in the fridge (12-24 hours).

2. Prepare the Ingredients

• Iberico pork pluma slices (1.3 kg)
• Olive oil (extra virgin recommended)
• Sea salt and freshly ground black pepper
• Optional: Garlic cloves, fresh rosemary, or thyme for aromatics

3. Choose Your Heat Source

Iberico pork is best cooked over medium-high heat to keep its tender, juicy texture. You can choose from one of the following:

• Stovetop (Grill Pan or Skillet):
Heat a cast-iron grill pan or a large skillet over medium-high heat. Add olive oil and sear for about 3 minutes per side.
• Outdoor Grill:
Preheat the grill to medium-high. Sear the pork slices for 3-4 minutes on each side until you have a nice char.
• Oven (Broiler):
Preheat the broiler to high heat. Place pork on a wire rack over a baking sheet and broil for 5-7 minutes, flipping halfway through for even caramelization.
• Sous Vide (Expert level):
Set your sous vide bath to 56°C for medium-rare. Cook the vacuum-sealed pork pluma for 2 hours, then sear quickly in a hot pan or grill to finish.

4. Season and Sear

• Before cooking, pat the pork dry with paper towels to remove excess moisture for a better sear.
• Rub the meat with olive oil, then season generously with sea salt and black pepper.
• Optional: For extra flavour, add smashed garlic and a sprig of rosemary or thyme to the pan or grill.

5. Cook and Rest

• Cook until the internal temperature reaches 60°C for a perfect medium. Let the slices rest for 5 minutes after cooking to retain the juices.

Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DPD.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

iberico pork pluma

  • SPAIN

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Based on 1 review
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J
James Colledge
Iberico pork

This is the best pork you will ever try. If you want to treat yourself to something special then this is something you should try

Thank you James for your very kind review.