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One of Spain’s most prized pork cuts, Iberico Pluma is celebrated for its exceptional marbling, deep flavour, and remarkable tenderness. Cut from the end of the loin near the shoulder, the Pluma gets its name from its feather-like shape (“pluma” meaning feather in Spanish) and is highly sought after by chefs and BBQ enthusiasts alike.
What makes this particular Iberico Pluma especially special is that it comes from Bellota-fed Iberian pigs. During the final stage of rearing, the pigs roam freely through Spain’s oak forests, naturally feeding on acorns (“bellotas”), grasses, and wild herbs.
This traditional diet is what gives authentic Bellota Iberico pork its legendary richness, delicate nuttiness, and beautifully buttery texture. The natural fats become highly marbled throughout the meat, creating a depth of flavour and succulence that is unlike conventional pork.
Why You’ll Love It
- Premium Bellota-fed Iberian pork
- Exceptionally marbled, tender, and juicy
- Rich, buttery flavour with subtle nutty notes
- Perfect for BBQs, grilling, pan-searing, or roasting
- One of the most prized cuts in Spanish cuisine
Cooking Suggestions
Iberico Pluma is best cooked over high heat to develop a rich caramelised crust while keeping the centre juicy and tender.
- BBQ / Grill: Sear over high heat for 3–4 minutes per side
- Pan: Cook in a hot cast-iron pan until deeply caramelised
- Resting: Allow to rest before slicing to retain juices
Best served medium or medium-well and sliced against the grain. Pair beautifully with chimichurri, roasted vegetables, crispy potatoes, or flaky sea salt to let the flavour of the pork shine.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Cut To The Steak
Iberico pork comes from the Iberian pig, a premium breed native to Spain and Portugal, renowned for its exceptional marbling, tenderness, and rich flavour.
“Bellota” means acorn in Spanish. Bellota Iberian pigs roam freely through oak forests and naturally feed on acorns, wild herbs, and grasses during the montanera season.
Iberico pork is prized for its intense marbling, buttery texture, and deep flavour. The breed’s genetics, natural lifestyle, and acorn-rich diet create a unique eating experience often compared to Wagyu beef.
Authentic Iberico pork comes from a specialised breed raised slowly in spacious free-roaming environments. Bellota-fed pigs require large grazing areas and an acorn-rich diet, making production far more limited and labour-intensive than conventional pork.
Iberico pork has a rich, savoury flavour with buttery texture and subtle nutty notes from the acorn-based Bellota diet. Many people describe it as more complex and luxurious than traditional pork.
Yes. High-quality Iberico pork cuts are commonly served medium or slightly pink in the centre, particularly cuts such as Pluma, Secreto, and Presa. This helps preserve tenderness and juiciness.
Iberico pork naturally contains higher levels of oleic acid, the same healthy fat found in olive oil. This contributes to its silky texture and distinctive flavour profile.
Some of the most prized Iberico cuts include Pluma, Secreto, Presa, and Loin. These cuts are especially valued for their marbling, tenderness, and suitability for grilling or BBQ cooking.
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One of Spain’s most prized pork cuts, Iberico Pluma is celebrated for its exceptional marbling, deep flavour, and remarkable tenderness. Cut from the end of the loin near the shoulder, the Pluma gets its name from its feather-like shape (“pluma” meaning feather in Spanish) and is highly sought after by chefs and BBQ enthusiasts alike.
What makes this particular Iberico Pluma especially special is that it comes from Bellota-fed Iberian pigs. During the final stage of rearing, the pigs roam freely through Spain’s oak forests, naturally feeding on acorns (“bellotas”), grasses, and wild herbs.
This traditional diet is what gives authentic Bellota Iberico pork its legendary richness, delicate nuttiness, and beautifully buttery texture. The natural fats become highly marbled throughout the meat, creating a depth of flavour and succulence that is unlike conventional pork.
Why You’ll Love It
- Premium Bellota-fed Iberian pork
- Exceptionally marbled, tender, and juicy
- Rich, buttery flavour with subtle nutty notes
- Perfect for BBQs, grilling, pan-searing, or roasting
- One of the most prized cuts in Spanish cuisine
Cooking Suggestions
Iberico Pluma is best cooked over high heat to develop a rich caramelised crust while keeping the centre juicy and tender.
- BBQ / Grill: Sear over high heat for 3–4 minutes per side
- Pan: Cook in a hot cast-iron pan until deeply caramelised
- Resting: Allow to rest before slicing to retain juices
Best served medium or medium-well and sliced against the grain. Pair beautifully with chimichurri, roasted vegetables, crispy potatoes, or flaky sea salt to let the flavour of the pork shine.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Cut To The Steak
Iberico pork comes from the Iberian pig, a premium breed native to Spain and Portugal, renowned for its exceptional marbling, tenderness, and rich flavour.
“Bellota” means acorn in Spanish. Bellota Iberian pigs roam freely through oak forests and naturally feed on acorns, wild herbs, and grasses during the montanera season.
Iberico pork is prized for its intense marbling, buttery texture, and deep flavour. The breed’s genetics, natural lifestyle, and acorn-rich diet create a unique eating experience often compared to Wagyu beef.
Authentic Iberico pork comes from a specialised breed raised slowly in spacious free-roaming environments. Bellota-fed pigs require large grazing areas and an acorn-rich diet, making production far more limited and labour-intensive than conventional pork.
Iberico pork has a rich, savoury flavour with buttery texture and subtle nutty notes from the acorn-based Bellota diet. Many people describe it as more complex and luxurious than traditional pork.
Yes. High-quality Iberico pork cuts are commonly served medium or slightly pink in the centre, particularly cuts such as Pluma, Secreto, and Presa. This helps preserve tenderness and juiciness.
Iberico pork naturally contains higher levels of oleic acid, the same healthy fat found in olive oil. This contributes to its silky texture and distinctive flavour profile.
Some of the most prized Iberico cuts include Pluma, Secreto, Presa, and Loin. These cuts are especially valued for their marbling, tenderness, and suitability for grilling or BBQ cooking.
Iberico Pluma - Spanish Iberian Pork
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