Among the noble cuts of Iberian pork, the Iberian pluma holds a privileged place. This triangular-shaped piece, located at the back of the loin, stands out for its tenderness, marbled fat, and deep flavour. Because of its size and texture, it is ideal for preparing quick, tasty recipes that are very satisfying to the palate.
Today, at César Nieto, we present some ideas for cooking this delicious fresh meat, appreciated for its balance between juiciness and versatility.
Why Choose Iberian Pluma for Your Recipes?
The Iberian pluma combines the best qualities of Iberian pork: natural tenderness, evenly distributed intramuscular fat, and a deep flavour thanks to its high oleic acid content, the same found in extra virgin olive oil. This healthy fat, together with its distinctive marbling, provides juiciness even with short cooking times.
3 Iberian Pluma Recipes to Succeed at Home
Like the Iberian presa, it is a highly valued cut in Spanish gastronomy — perfect for shining at a barbecue, special dinner, or an impromptu meal with restaurant-quality results.
1. Iberian Pluma on the Grill with Sea Salt Flakes
The simplest and most authentic way to enjoy this cut. Cook the pluma over medium-high heat for 2–3 minutes per side, using only a drizzle of olive oil and finishing with a pinch of sea salt flakes. The result: pure Iberian flavour in every bite.
2. Iberian Pluma with Sweet Potato Purée and Pedro Ximénez Reduction
An elegant and balanced recipe. Roast the pluma in the oven or sear it on the grill. Serve it with a smooth sweet potato purée and a sweet wine reduction sauce. The contrast between the meat and the mild sweetness of the garnish elevates the dish.
3. Iberian Pluma with Garlic and Sautéed Mushrooms
An Iberian take on the classic garlic dish. Slice the pluma into strips, sauté with sliced garlic, and serve with seasonal mushrooms sautéed in their own juices. A dish full of flavour and aroma, perfect for casual dinners or sharing plates.
Tips for Cooking Iberian Pluma to Perfection
To enjoy the characteristic texture and flavour of this piece, it’s worth following a few basic preparation tips. Although it’s an easy, versatile meat, small details make all the difference when achieving a perfect result:
- Take the meat out of the fridge 20 minutes before cooking.
- Do not overcook: Iberian pluma should remain pink in the centre to preserve its tenderness.
- Use medium-high heat and turn only once to seal in the juices.
- Let the meat rest for a few minutes before serving, so the juices redistribute evenly.
Every recipe made with Iberian pluma will allow you to enjoy a juicy, balanced meat full of the character of Iberian pork. Visit our online shop and discover how to bring this exceptional cut to your table with César Nieto quality.
