Description
Ibérico Pluma from Spain – marbled pork for the grill and pan
Ibérico pluma is a flat, richly marbled and tender cut from the Ibérico pig. Ibérico is the pig's answer to Wagyu: heavily marbled, juicy and with a depth of flavour that sets it clearly apart from ordinary pork. Pluma is cooked quickly over high heat and works just as well on the grill as in a frying pan.
Please note: This product is only available in Norway.
Meat is sold only in our shop in Trondheim (Bratsbergvegen 2E), not online.
Origin and quality
The free-range Ibérico pigs live largely on acorns, often 11–15 kg a day. This gives the meat a nutty aroma and a distinctive fat structure. The Ibérico pig develops a lot of intramuscular fat, and the result is meat that is juicy, tender and full of flavour. The animals are not slaughtered until they are at least one year old, and Ibérico is regarded as a protected culinary treasure in Spain.
What is pluma?
Pluma sits on the outside of the loin and is one of the most sought-after cuts of the Ibérico pig. The cut is flat and even in shape, richly marbled and tender.
How to cook pluma
- Grill or fry over high heat, searing quickly on both sides
- On a pellet grill, 200–230 °C works well
- Serve pink to light medium
- Salt is often enough. Add pepper to taste
- Serve with simple vegetables, potatoes or salad, and chimichurri, fresh herbs or good butter
Frequently asked questions about Ibérico pluma
Where can I buy Ibérico pluma?
The meat is sold only in our shop in Trondheim, Bratsbergvegen 2E. We do not ship meat.
How do I grill pluma?
Quickly over high heat. On a pellet grill, 200–230 °C works well. Sear both sides and serve pink to light medium.
Does pluma need seasoning?
Salt is often more than enough. The meat has so much flavour of its own that it does not need elaborate seasoning.
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