Ibérico Pork Pluma Steak is no ordinary cut of meat. Taken from the neck end of the pork loin of the majestic Ibérico pig, this diamond-shaped muscle is as unique as it is flavorful. The name “pluma” translates to “feather” in Spanish, and it’s easy to see why: its thin, elongated shape and pointed ends resemble delicate feathers.
What sets Pluma apart, however, is not just its size or shape, but the nature of the Ibérico pig itself. These pigs have genetics that result in high levels of intramuscular fat, similar to the marbling found in wagyu beef. Unlike their industrial counterparts, Ibérico pigs are slow-growth breeds that live longer lives. They are raised on family-owned farms, without crates or hormones, and are fed a wholesome whole grain diet. All these factors contribute to the superior flavor and texture of Ibérico pork.
Now, let’s talk about cooking this mouthwatering cut. Due to its high marbling and thinness, Pluma is perfect for quick-cooking methods such as searing, sautéing, or grilling. Whether you’re firing up the grill or cooking indoors, simply defrost your Pluma and cook it for 2-3 minutes on each side over high, direct heat. You might be skeptical about the short cooking time, but trust us, Ibérico pork is different. Forget everything you know about cooking pork! A safe internal temperature of 145ºF, along with a 3-minute resting period, will give you succulent and delectable results.
Pluma is just one of the noble cuts from the Ibérico pig that deliver unparalleled flavor and natural tenderness with minimal seasoning and cooking time. Let’s explore some other cuts:
Presa is an oval-shaped cut between the shoulder and loin of the Ibérico pig. It works beautifully as a boneless roast or sliced into thin cutlets or filets. Cook the cutlets for 2-3 minutes on each side in a hot pan, or roast the whole piece in the oven at 145ºF for about 45 minutes to an hour.
Abanico, taken from the area around the ribs of the pig, offers a variety of shapes and textures when cooked. This thin piece spreads out like a fan, hence its name. We recommend grilling Abanico over direct heat for 2-3 minutes on each side.
Secreto is the Spanish butcher’s best-kept secret. Located on the outside shoulder muscle, this highly marbled cut resembles a skirt steak but with even more intramuscular fat. Sear the Secreto in a hot skillet for 2-3 minutes on each side for a delightful culinary experience.
Looking for more tips on cooking other cuts of Ibérico pork? Check out our Beginner’s Guide to Cooking Ibérico.
Now, let’s talk about seasoning. Pluma doesn’t require much. A sprinkle of salt and pepper is all you need to enhance the bold flavors of Ibérico pork. These flavors are a reflection of the nutty and earthy notes from the Spanish savanna, known as dehesa. Simple preparations truly allow the meat’s natural flavor and quality to shine. Avoid overpowering the pork with excessive sauces or spices.
To showcase the versatility of Pluma, here are some of our favorite recipes:
Pluma with Pearl Onions & Miso Butter
Give the already umami-packed Ibérico meat an extra boost of flavor with miso butter and lightly caramelized pearl onions.
Ooni Oven Pluma Pizza with Jamón Ibérico
Enjoy a protein-rich Pluma pizza that highlights the best of Ibérico, from steaks to cured jamón. Using Ibérico as your base instead of dough creates the ultimate gluten-free pizza.
Pluma Ibérica with Grilled Butternut Squash Fondue
Indulge in the unique combination of Pluma Ibérica and a gruyere and sweet butternut squash fondue, grilled over the coals of your backyard grill.
Pluma Ibérica Sous Vide with Grilled Potatoes & Corn
For a perfectly cooked and juicy Pluma, try the sous vide and grill method. It results in a tender inside and a crispy, smoky outside. Sous vide is a great alternative to quick searing when you have some extra time to plan ahead.
We love Pluma because it’s both versatile and impressive. It’s an easy cut to prepare for a quick weeknight dinner with the family, yet it’s equally suitable as the main course for a fancy dinner party. Your guests will be fooled into thinking you’ve spent all day marinating and butter-basting steaks.
When shopping for Ibérico pork, skip the supermarket and head to the Campo Grande shop. Their selection offers a level of marbling and flavor that you won’t find elsewhere, not even at your local farmers’ market heritage breed pork stand.
Ready to cook your first Pluma steak? Visit the Campo Grande shop and get Pluma in a complete box alongside other extraordinary Ibérico steaks, or purchase it individually a-la-carte.
For more culinary inspirations and recipes, visit Ekilove. Let’s elevate your cooking with the finest Ibérico pork!