Iberian pork pluma is one of the most requested meats by the most demanding palates. Iberian pork is characterized by its great variety of gourmet cuts, such as the loin, secret, ribs and, of course, the pluma. How to prepare it? What are its benefits?
The Iberian pork pluma in gastronomy
Pork is used to produce multiple cuts that are served as cooked meats, or sold packaged and processed, like ham and other sausages. The Iberian pig is a variety of pork that is highly prized in Spain because the flavor of its meat has an unparalleled taste.
One of the most appreciated parts of the Iberian pig is the pluma, as it is a very delicate and tasty cut. It is not as popular as the sirloin or the secret, but it is the finest and perhaps the most delicious part. The boom in Iberian pluma consumption did not begin until a few years ago when in butchers shops, and in the menus of some restaurants, it was heralded as one of the Iberian pork products par excellence.
The Iberian pork pluma is a part of the animal, triangular in shape, that is obtained from the back of the loin. The Iberian prey is also obtained from this part. The pluma weighs barely 100 grams, which makes it quite limited in the market and, if possible, somewhat exclusive. The exclusivity is not only due to its limited weight, but also to its soft and tender texture. These properties are due to the fact that these 100 grams have a perfect balance between lean meat and fat.
Benefits of Iberian pork pluma
It is important to note that the pluma has certain important nutritional properties. For example, it has a significant amount of monounsaturated fatty acids, which raise the levels of good cholesterol in the blood. In addition, this part of the Iberian pig has high levels of oleic acid, a type of fat that is similar to olive oil. Why does the pluma have these characteristics?
The elevated quality of this meat is due to the fact that Iberian pigs have infiltrated fat that is imbued with these special properties and nutritional characteristics. Another important factor in the quality of the meat is that Iberian pigs exercise outdoors for several months of the year, which gives them a unique muscular structure. Iberian pork pluma is an excellent choice if you are looking for a healthy and balanced diet, both for nutritional care and to preserve your figure.
How is Iberian pork pluma prepared?
This part of the pig is so versatile and juicy that it can be prepared in multiple ways. To appreciate the unique texture of the meat, simply grill or broil it. All you need to do is add a little coarse salt and you will have a simple, easy recipe that will delight your guests.
It is also possible to prepare it roasted and accompany it with citric or sweet marinades, such as those that include honey and mustard; in addition, its versatility allows it to go well with alcoholic drinks such as beer for cooking.
Iberian pluma with potatoes recipe
In addition to grilled, broiled or roasted Iberian pluma, you can also bake it in the oven with potatoes. A delicacy for the most select palates!
Ingredients
- Iberian pork pluma, not cut into steaks. Depending on the number of diners, it can be two pieces.
- Rosemary branch.
- Thyme.
- Basil.
- Ginger and garlic powder.
- Soy sauce.
- Amontillado wine (recommended, but not essential).
- Extra virgin olive oil.
- Salt.
- Freshly ground black pepper.
- Half a kilo of potatoes (baking potatoes, if possible).
Preparation
- Preheat the oven to 200 degrees.
- Peel the potatoes and cut them into slices of about the same thickness.
- Place the potatoes in the oven with a drizzle of oil and a pinch of salt.
- Mix in a bowl all the spices, including the soy sauce and half a glass of extra virgin olive oil.
- You can baste the pluma with the seasoning before or after putting it in the oven, but make sure that both sides of the meat are impregnated with the mixture.
- Place the meat in the oven, either on the same tray as the potatoes, or in a separate dish.
- Add salt and pepper on top of the pluma iberica and the dressing.
- If you use wine, add a splash over the meat.
- Leave the pluma iberica for approximately 40-50 minutes. Check, when the time is approaching, if the meat is ready by inserting a toothpick.
- After 45 minutes in the oven, reduce the temperature to 120 degrees and leave the meat for another hour.
- The potatoes should be removed after about an hour in the oven. You can also tell if they are ready by inserting a toothpick. Remember that the potatoes should be soft, but not falling apart.
