PRE-ORDER −20% until Wednesday 4 November, 17:00 · first orders ship Wednesday 4 November · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Pluma · ibérico pork · 1 kg, two options

Pluma ibérica de bellota, 1 kg

Pluma, “feather”, is the small triangular cut at the front end of the loin of the Iberian pig, and it keeps its Spanish name everywhere. It is sold here in 1 kg packs with two options: ibérico, or ibérico de bellota, from pigs finished on acorns. You pick the option on the Spanish product page. A kilo feeds three from the barbecue, or four to five at the table.

Grilled pluma ibérica, pink inside, with roasted red pepper and fresh mint leaves
Pluma ibérica de bellota, 1 kg

Pluma ibérica de bellota, 1 kg

On the label: Pluma de cerdo ibérico de bellota, 1 kg

Price range: 42,90€ through 46,90€ VAT incl.

In stock

Choose the weight on the Spanish product page

What you get

Cut Pluma: small, flat, triangular, from the front end of the loin
On the Spanish label Pluma de cerdo ibérico de bellota, 1 kg
Animal Iberian breed pig. Only the option “Ibérico Bellota” is acorn-finished
Pack 1 kg, vacuum-packed. Options on the product page: Ibérico, or Ibérico Bellota. The price of each is shown there
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 3 from the barbecue (300–350 g each); 4–5 as a plated main (200–250 g)
Cooked pluma ibérica with mushrooms and crisp bread served on a white plate

How to cook it

  • A charcoal grill suits it; a plancha or a good frying pan does the job indoors. Add no oil, or barely any.
  • Season with coarse salt and freshly ground pepper.
  • Start over fierce heat to colour both sides, then finish over medium-low heat so the fat inside melts.
  • A thick piece can come off at a core temperature of 63–65 °C (145–149 °F); ibérico pork may be served pink.
  • Rest it briefly and slice on the diagonal, across the grain.

Pluma: three answers

Are both options “de bellota”?

No. The product is listed under the de bellota name, but the option marked “Ibérico” is ibérico pork without the acorn finish. What the term means is explained on our ibérico pork page.

Is pluma the same as plumillas?

No. Plumillas are smaller pieces sold as a separate product, shown below. If you also grill beef, see our skirt steak page.

A kilo is a lot for two. How do I keep it?

It arrives frozen and vacuum-packed, so there is no hurry: keep it in the freezer until you have three to five people to feed, then thaw the pack in the fridge the day before. Once thawed, do not refreeze it raw.

Goes well with

Plain sides are best: green salad, country bread, roast vegetables. For the grill, the other ibérico cuts.