PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · 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 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December 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.

Plumillas · ibérico pork · 1 kg

Plumillas of ibérico pork, 1 kg: small pieces for a hot grill

The name is the diminutive of pluma, but the Spanish product sheet is clear that plumillas are not the same cut. They are small pieces from the cabecero, the head end of the loin, and from the presa, streaked with fat, smaller and cheaper than pluma. The pack is 1 kg of ibérico pork at €36.90, enough for three at a barbecue.

Close-up of raw ibérico pork with fine white streaks of fat running through the meat
Plumillas (small pluma cuts), ibérico pork, 1 kg

Plumillas (small pluma cuts), ibérico pork, 1 kg

On the label: Plumillas de cerdo ibérico - 1 KG

36,90€ VAT incl. (€36.90/kg)

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What you get

Cut Plumillas: small marbled pieces from the head of the loin and the presa
On the Spanish label Plumillas de cerdo ibérico, 1 kg
Animal Iberian breed pig
Pack 1 kg, vacuum-packed; several small pieces, number not stated
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)
Three small pieces of seared ibérico pork, pink inside, plated with drops of red sauce

How to cook it

  • Best over charcoal, with coarse salt and freshly ground black pepper.
  • Sear over strong heat first, then close the lid, or move the pieces away from the coals, and let them finish more gently.
  • Take the thin pieces off first; do not wait for the whole batch.
  • Indoors, use a heavy pan without oil and work in batches so the pieces fry and do not stew.
  • They may stay pink inside, and there is nothing to carve.
  • The Spanish sheet suggests golden fried potatoes, or sweet potato mash with a little orange juice.

Plumillas: common questions

So is this pluma or not?

It is not. Pluma is the small triangular cut at the front end of the loin, a larger single piece. Both are described on our ibérico pork page.

Are they de bellota?

The label says ibérico, with no mention of acorns, and we use de bellota only where the product name carries it.

What would a British butcher call them?

Nothing: ibérico pigs are cut up differently, muscle by muscle. For the beef side of the counter, see our guide to cuts in Spanish.

Goes well with

Pluma, secreto and abanico for a mixed ibérico grill, and pork cheeks for another day.