Pluma Iberica is a cut from the end of the loin, known for its juiciness and leaner texture compared to other Iberico cuts. It comes from black Iberico pigs that roam freely in the oak forests of southwestern Spain, where they feed on sweet acorns and natural grasses. This unique diet contributes to the pork's complex flavor and marbling with beneficial fats. Pluma Iberica is well-marbled with flavorful fat that melts away when cooked. When prepared correctly, it's tender and rich, making it a great representation of how pork should taste. To cook Pluma Iberica, season it with salt and pepper, then grill or sear it at medium-high heat until done, leaving the center slightly pink.
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