Discover the rich flavor of Plumilla Ibérica, a premium cut taken from the shoulder of the renowned Iberian pig. This tender cut is celebrated for its exceptional marbling and deep, rich flavor, offering a perfect balance of juiciness and texture. Ideal for high-heat cooking and quick searing, Plumilla Ibérica is prized for its versatility and intense taste, thanks to the natural diet and traditional rearing of Iberian pigs. Whether grilled over charcoal, pan-seared, or cooked on a plancha, it delivers a beautifully caramelised exterior while remaining succulent and tender inside. To prepare Plumilla Ibérica, season with salt and pepper and grill or sear the pluma, then cook at medium-high heat until done. The centre of the steak should still be pink. As this cut has less fat than other types of Iberico pork, be careful not to overcook. Let it rest for 5 minutes before serving.
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