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  • Iberian Pata Negra (Black Foot) Pork, raised naturally in Spain
  • Frozen
  • Raw product

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.

Cooking tips

As the Iberian pork Plumas hold so much flavour, we suggest you cut each piece into four and marinade in a spicy jerk marinade. Cut up some scotch bonnets (or other chilli depending on the level of spice you like), garlic, ginger, spring onion and thyme, and mix with oil to create a paste. Add a squeeze of lime and some paprika, allspice, turmeric, salt and pepper. Coat the Plumas in the marinade, cover and place in the fridge overnight, or for at least 2-3 hours. In a heavy-based saucepan, fry off the Plumas to seal them, remove from the pan and set aside. Deglaze the pan using a little stock. Sweat off diced onions and garlic, then add in one diced carrot, one diced sweet potato and, one peeled and diced stick of celery. Add the Plumas, along with some thyme and a few bay leaves, and cover with vegetable stock. Bring to the boil,then cover and simmer for 2 hours, until the pork is beautifully tender. Remove the lid to reduce and thicken the liquor slightly. Serve with steamed quinoa.

Enjoy with a Spanish Rioja. 


Iberico Plumas and Chorizo BBQ Hand Pie recipe.