One of the Most Prized Cuts of Iberico Pork
Pluma is one of the legendary noble cuts of Iberico pork, prized for its remarkable marbling, exceptional tenderness, and rich, steak-like flavor. Cut from the back of the loin, this rare triangular muscle is naturally infused with fine ribbons of fat that melt as it cooks, creating an incredibly juicy and flavorful eating experience.
Raised on pasture in the Texas Hill Country, our 100% purebred Iberico pigs produce a pluma unlike anything found in conventional pork. Whether grilled over an open flame or quickly seared in a hot cast iron skillet, this is a cut that lets the quality of the pork shine.
Product Highlights
- 100% purebred Iberico pork
- Pasture raised in the Texas Hill Country
- One of the prized Iberico noble cuts
- Naturally rich marbling
- Exceptionally tender and juicy
- Best grilled or pan seared
- One piece per package
- Ships frozen
Cooking Tips
For the best flavor and texture:
- Bring to room temperature before cooking.
- Season simply with kosher salt and freshly cracked black pepper.
- Grill or sear over high heat until medium rare to medium.
- Let rest for 5 to 10 minutes before slicing across the grain.
Because of its exceptional marbling, pluma requires very little seasoning to shine.
Flavor Profile
Taste
- Rich and buttery
- Deep, savory flavor
- Beef-like richness
- Clean finish
- Naturally sweet
Texture
- Exceptionally tender
- Juicy
- Richly marbled
- Steak-like bite
Perfect For
- Grilling
- Cast iron searing
- Reverse searing
- Date night dinners
- Backyard cookouts
- Special occasions
- Chef inspired meals
Serve alongside:
- Chimichurri
- Roasted potatoes
- Grilled asparagus
- Charred onions
- Wild mushrooms
- Crusty bread
- Rioja or Cabernet Sauvignon
The Texas Iberico Difference
At Texas Iberico®, our 100% Iberico pigs thrive on the native forages of the Texas Hill Country, including mesquite beans, acorns, and prickly pear. Raised outdoors for up to 18 months, nearly three times longer than commercial pigs, our pigs produce deeply marbled, flavorful pork that is unmatched in quality.
Frequently Asked Questions
Q: What is pluma?
A: Pluma is one of the prized noble cuts of Iberico pork. Located just behind the loin, it is known for exceptional marbling, remarkable tenderness, and rich, steak-like flavor. Each pig yields only two plumas, making it one of the most sought after cuts.
Q: Why is pluma considered a premium cut?
A: Its natural marbling creates an incredibly juicy texture and deep flavor. Combined with its limited availability, pluma has become one of the most celebrated cuts of Iberico pork.
Q: What's the best way to cook pluma?
A: Pluma is best cooked quickly over high heat by grilling or pan searing. Cook to medium rare or medium to preserve its tenderness and allow the marbling to fully develop.
Q: Should I marinate it?
A: A marinade isn't necessary. Simple seasoning with salt and pepper allows the exceptional flavor of the Iberico pork to take center stage.
