Iberian pork pluma recipe

Iberian pork pluma, or simply Iberian pluma, is one of the most coveted parts of the pig by the most demanding palates. It is a quality product, very juicy, and easy to prepare.

What is Iberian pluma?

Iberian pork can be obtained in a wide variety of cuts, parts and products that can be consumed fresh and cooked, such as the pen, the secret, or the sirloin; but also vacuum-packed as the loin or ham.

The Iberian pluma is one of the most unknown parts of the pig, but it is also one of the finest. This cut, which is triangular in shape, is obtained from the back of the loin and is found next to the Iberian presa, another of the cuts par excellence. But you cannot confuse the presa with the pluma, as the pluma barely weighs 100 grams, unlike the presa, which is a little larger. It is due to its weight that the pluma has a higher cost than other parts.

This cut of Iberian pork is characterized for being very fine, with a tender and soft texture after cooking, in addition to leaving a pleasant taste on the palate. The best of all is that you do not need to be an expert cook to prepare Iberian pork pluma, since its preparation is more than simple. The soft and tender qualities are due to the fact that the pluma has a perfect balance between the fatty and lean parts of the meat.

On the other hand, the Iberian pork pluma has within its nutrients, good levels of monounsaturated fatty acids that help to raise the good cholesterol in the blood, this is due to the marbled fat. It is also because of this fat that Iberian pluma can provide significant levels of oleic acid.

Iberian pork pluma recipe

Iberian pluma is so versatile that it can be prepared in different ways. Grilling is the most common and the easiest, and quickest, as you don't need to be an expert in the kitchen. It can also be fried, and even baked. What will make the Iberian pork pluma recipe delight your guests is the garnish with which you accompany it.

To prepare the Iberian pork pluma you will really only need a little coarse salt, which you should sprinkle on both sides before placing the pork on the griddle or pan; salt is enough when you want a simple and uncomplicated stew. However, the pluma goes very well with other seasonings such as mustard, honey and even beer or sweet fruits.

Grilled pluma with mellow rice and vegetables

Ingredients for the pluma

  • Two Iberian pork plumas
  • Coarse or flaked salt
  • Ingredients for the rice
  • One cup of rice
  • Two cups of hot water
  • Half an onion
  • One clove of garlic
  • Freshly ground pepper
  • A ladle of chicken broth
  • Extra virgin olive oil

Ingredients for the vegetables

  • Four sliced mushrooms
  • Red bell pepper
  • Boiled broccoli
  • Extra virgin olive oil
  • Salt


  • The first thing is to take the meat out of the refrigerator and leave it at room temperature for one to two hours before cooking.
  • Start with the rice, which is what will take you the longest to make. To do this, you will need to finely chop the onion and garlic, place them in a saucepan with a drizzle of oil and fry for a few minutes.
  • Add the rice. If necessary, add a little more oil, but not too much. Stir until the rice is soaked with the oil.
  • Pour the hot water into the pan. The amount of water depends on how you like your rice. If you prefer it al dente or al punto, two cups of water will be enough. For a good mellow rice, the frying of the rice with the oil and the amount of water are the key. If you like your rice softer, add a little more water, without overdoing it, and towards the end of cooking.
  • Once the water is added, add the ladle of chicken broth. If you do not have chicken broth, it can also be vegetable broth.
  • Add the freshly ground black pepper and stir.
  • While the rice is cooking, chop the vegetables. Slice the mushrooms and cut the bell pepper into julienne strips. The broccoli, previously cooked (it can be steamed or simply boiled), should be cut leaving only the top sprigs.
  • Pour a drizzle of oil in the pan and, when it is hot, add the vegetables and season with salt and pepper. Stir until the vegetables are done.
  • While the vegetables are cooking, check the rice for lack of water and stir to prevent sticking. If the rice is cooked and there is little water left, remove from the heat and cover to finish cooking.
  • Season the Iberian pluma with salt and pepper on both sides.
  • Place the griddle or frying pan (of a good size) and add a drizzle of olive oil.
  • Heat over a medium heat.
  • When the pan is hot, place the pluma inside and cook each side for two minutes. If you want it well done, then leave it one more minute on both sides.
  • By the time the Iberican pluma is ready, both the rice and the vegetables should be ready as well.

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