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Ibérico Pork Pluma | ±1.3kg

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Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±1.3kg; £44.62/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.

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.


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Ibérico Pork Pluma | ±1.3kg


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
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.