One of Spain’s most prized pork cuts, Iberico Pluma is celebrated for its exceptional marbling, deep flavour, and remarkable tenderness. Cut from the end of the loin near the shoulder, the Pluma gets its name from its feather-like shape (“pluma” meaning feather in Spanish) and is highly sought after by chefs and BBQ enthusiasts alike.

What makes this particular Iberico Pluma especially special is that it comes from Bellota-fed Iberian pigs. During the final stage of rearing, the pigs roam freely through Spain’s oak forests, naturally feeding on acorns (“bellotas”), grasses, and wild herbs.

This traditional diet is what gives authentic Bellota Iberico pork its legendary richness, delicate nuttiness, and beautifully buttery texture. The natural fats become highly marbled throughout the meat, creating a depth of flavour and succulence that is unlike conventional pork.

Why You’ll Love It

• Premium Bellota-fed Iberian pork
• Exceptionally marbled, tender, and juicy
• Rich, buttery flavour with subtle nutty notes
• Perfect for BBQs, grilling, pan-searing, or roasting
• One of the most prized cuts in Spanish cuisine

Cooking Suggestions

Iberico Pluma is best cooked over high heat to develop a rich caramelised crust while keeping the centre juicy and tender.

• BBQ / Grill: Sear over high heat for 3–4 minutes per side
• Pan: Cook in a hot cast-iron pan until deeply caramelised
• Resting: Allow to rest before slicing to retain juices

Best served medium or medium-well and sliced against the grain. Pair beautifully with chimichurri, roasted vegetables, crispy potatoes, or flaky sea salt to let the flavour of the pork shine.

This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.