About this cut
The Pluma Ibérica is a connoisseur's choice, widely regarded as one of the most exquisite cuts of the Pata Negra pig. Located at the anterior end of the loin, this 'feather' cut boasts a triangular shape and an incredible balance of lean muscle and fine intramuscular fat. It offers a silky texture that melts on the tongue, coupled with the characteristic nutty sweetness typical of acorn-fed Ibérico. This cut represents the pinnacle of premium pork, requiring minimal intervention to showcase its superior quality.
Taste-DNA
This small, flat muscle sits at the cranial end of the loin near the neck; its lack of heavy workload results in exceptional tenderness and a delicate fiber structure.
Preparation
Cooking Guide
The Pluma is best prepared using high-heat methods like rapid grilling or pan-searing to develop a deep Maillard crust while keeping the interior succulent. Aim for a medium-rare finish with a core temperature of 54-58°C to preserve its signature silkiness; overcooking will quickly dry out this thin cut. Allow the meat to rest for at least five minutes to ensure the juices redistribute perfectly. Use only a touch of sea salt to avoid masking the natural, complex flavors of the Ibérico fat.
Core Temperatures
Portions per Person
Pair this cut with a crisp Galician Albariño or a vintage Rosé Cava, as the bright acidity and mineral notes cut through the rich, nutty fat of the Pata Negra.