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Ibérico Pluma Recipe – Spanish Special
Ibérico Pluma is a prized Spanish pork cut known for its exceptional tenderness, rich marbling, and deep, nutty flavor. Sourced from the renowned Ibérico pig, this cut comes from the end of the loin near the shoulder and is highly valued in Spanish cuisine. With its natural juiciness and delicate texture, Ibérico Pluma is best prepared simply, allowing the quality of the meat to shine.
Typically seasoned with just salt and pepper and cooked over high heat, this Spanish grilled pork develops a beautifully caramelized crust while remaining juicy inside. Often served sliced with roasted vegetables, potatoes, or a fresh salad, it is a favorite in gourmet dining. This Ibérico Pluma recipe is perfect for those looking to experience an authentic Spanish dish with minimal ingredients and maximum flavor.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Ibérico Pluma Ingredients:
- 400 g Ibérico pluma (whole piece)
- 1 tbsp olive oil
- 1 tsp sea salt (or to taste)
- 1/2 tsp black pepper
- 2 cloves garlic, lightly crushed (optional)
- Fresh thyme or rosemary (optional)
Ibérico Pluma Instructions:
Remove the pluma from the fridge and let it come to room temperature.
Pat dry and lightly coat with olive oil.
Season generously with salt and black pepper.
Heat a pan or grill over high heat.
Place the pluma and sear for 3–4 minutes on each side.
Add garlic and herbs (optional) while cooking for aroma.
Cook until medium-rare to medium for best flavor.
Remove from heat and let it rest for 5 minutes.
Slice against the grain and serve immediately.
Recipe Notes :
Use high-quality Ibérico pluma for best results.
Keep seasoning simple to highlight natural flavor.
Cook on high heat for a perfect sear.
Avoid overcooking to maintain tenderness.
Let the meat rest before slicing for juiciness.
