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    How to cook Pluma Iberica

    What is Pluma Iberica?

    Pluma Ibérica is a classic cut of Spanish pork from the end of the loin – it’s one of my absolute favourites. Where does it sit in terms of other Spanish steaks? Well, it’s juicier than presa steak or solomillo iberico, yet fairly thin, but leaner compared to secreto skirt steak.

    The name Pluma translates form Spanish into English as “feather cut” due in part to its distinctive wing shape.

    What I love about this pork cut is its beautiful marbling. This flavourful and abundant fat that runs throughout the meat simply melts away when you cook it. Believe me, when you first cook pluma, you’ll be as knocked out by how rich and tender it is as I was.


    The incredible taste, complex flavour and tenderness of Pluma Ibérica is all down to the fact that the black Iberico pigs are allowed to range freely across the extensive ‘dehesa’ oak forests of Spain’s Iberian Peninsula. The pigs gorge themselves on an abundance of sweet acorns and aromatic natural grasses. It’s this wonderful diet and unrestricted freedom to snuffle that makes all the difference and makes Pluma Ibérica simply unique and a genuine pleasure to cook with.


    Picking just five great Pluma Ibérica recipes has been hard as I have dozens of favourites, but after a lot of deliberation, I have curated five I think you’ll like. Before we get into these, if you do fancy simply cooking it like a steak, I’d avoid going rare, but grill it medium. Season it well and serve with a quick squeeze of lemon. Simple but so good. Anyway, here are my five Pluma Ibérica recipes.

    Barbecued Pluma Ibérica with Hazelnut Gremolata

    First marinade your room temperature Pluma Ibérica in olive oil garlic and thyme for 30 minutes. Meanwhile, fire up your barbecue and make the gremolata with chopped parsley, garlic, zest, lemon juice, hazelnuts, olive oil, salt and pepper. Cook the pluma for 2 to 3 mins on each side or until done to your liking. Rest for a minute, then serve on warm plates with a good spoon of the gremolata sauce and your choice of potatoes and salad.
    Full recipe here.

    Pluma Ibérica with Sherry Braised Mushrooms

    This one pan recipe uses just three ingredients: Pluma Ibérica, king oyster mushrooms and amontillado sherry. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking. Heat some oil in a large frying pan and sear the mushrooms on both sides until light brown and set aside. Add sherry to the pan, boil until reduced by half then add beef stock and reduce by half. Simmer, add the mushrooms and gently braise for 3 minutes, season with salt and pepper. Melt a little butter into the sauce for a glossy and shiny sauce.
    Full recipe here.

    Pluma Ibérica with Cherry Chimichurri

    Pork and cherry is a match made in heaven. Pluma Ibérica served with a chimichurri sauce made from freshly chopped cherries never fails to turn heads. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes then make the chimichurri sauce. Combine cherries, shallots, coriander, parsley, oregano, red chilli, olive oil, red wine vinegar and kirsch, then season with salt. Fry the pluma for 2 to 3 mins on each side, rest for one minute, then then drizzle over cherry chimichurri.
    Full recipe here.

    Pluma Ibérica with Miso Butter Shallots

    Pluma Ibérica and miso works wonderfully. Trust me. Marinade room temperature pluma in the olive oil, garlic and thyme for 30 minutes. Preheat the oven and pop in your shallots on a shallow baking tray. Whisk melted butter, miso and warm water together, pour over the shallots, roast for 10 minutes then knock the temperature down and cover with foil for 10 minutes. Heat your barbecue and cook the pluma for 2 to 3 mins each side, rest a minute, then spoon over the miso butter shallots. Delicious.
    Full recipe here.

    Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

    I love this dish as it takes Pluma Ibérica to a totally different level. I start by marinating room temperature pluma in olive oil, garlic and thyme for half an hour. For the truffle potato foam, I boil then simmer potatoes until they’re soft then drain them. Whilst they cool, I gently warm milk in a pan then blitz the potatoes in a blender with butter, slowly pouring in the warm milk. Season, add truffle oil and then sieve. I dry the Iberico jamon in the oven for 4 hours to create crispy migas, then break into small chips, make sourdough breadcrumbs, fry them in butter then mix with the migas. I then fry the pluma for 2 to 3 mins on each side, blob truffled potato foam onto warm plates, place the pluma pork on top and scatter with ibérico migas. Astounding good.
    Full recipe here.

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