For your summer grills, think of looking beyond the classic côte de bœuf: Ibérico pork is every bit as flavourful, and it follows the rhythm of the seasons.
The most prized cut remains the Ibérico pork pluma, a meltingly tender, beautifully marbled meat.
Our pluma, of Bellota quality depending on availability, is delivered frozen. Let it thaw for twenty-four hours in the refrigerator, then come to room temperature before searing.
Ibérico pork, an exceptional animal
It all begins with the Ibérico pig, from which the pluma is taken. A native breed of the peninsula, it adapted to its landscapes over the centuries. It was after the Reconquista that the rearing of Ibérico pigs took on considerable cultural and economic importance.
The vast pastures of the dehesa offered an ideal habitat for rearing Ibérico pigs. The pigs were left to roam freely across these great expanses, feeding on acorns, wild grasses and aromatic plants. It is this natural, varied diet that gives their meat its exceptional quality and unique taste.
The fattening of Ibérico pigs is just as crucial to the superior quality of their meat. During the fattening period, known as the “montanera”, which runs through autumn and winter, the pigs roam the dehesa in search of acorns fallen from the trees. It is this abundant diet of acorns that gives the meat its characteristic marbling, that is, a well-developed intramuscular fat.
What is the pluma?
This cut lies between the shoulder and the lomo (loin) of the pig. The pluma is particularly prized for its tenderness, its juiciness and its intramuscular marbling, the fine veins of fat that run through it and give it an exceptional flavour.
The flavour of Ibérico pork pluma is rich and unique, owing to the particular diet of Ibérico pigs. During the montanera, Ibérico pigs of Bellota quality feed mainly on acorns (bellotas) and wild grasses, which encourages the infiltration of fat into the meat, giving it a juicy texture and a distinctive taste. The pluma offers subtle aromas of hazelnut and herbs, together with a natural sweetness drawn from its intramuscular fat.
To enjoy Ibérico pork pluma, it is best cooked simply: grilled, roasted or pan-fried. Take care not to overcook the meat, so as to bring out its tenderness and juiciness, just as you would with red meat.
A recipe with Ibérico pork pluma
Grilled Ibérico pork pluma with a red wine and honey reduction, sweet potato purée and roasted Brussels sprouts
Ingredients:
- 2 pieces of Ibérico pork pluma (about 250 g each)
- 200 ml red wine
- 50 ml honey
- 500 g sweet potatoes
- 250 g Brussels sprouts
- 50 g butter
- Extra virgin olive oil
- Salt and freshly ground black pepper
Method:
Prepare the marinade for the Ibérico pork pluma by mixing the red wine and honey in a bowl. Season with a pinch of salt and pepper. Immerse the pieces of pluma in the marinade and leave them for at least 2 hours, ideally overnight, so that the flavours infuse well.
Wash the sweet potatoes and cut them into pieces. Cook them in boiling salted water until tender. Drain, then mash them with a potato masher or a blender. Add the butter and season with salt and pepper. Keep warm.
Prepare the Brussels sprouts by cutting them in half and sautéing them in a frying pan with olive oil until lightly golden and tender. Season with salt and pepper. Keep warm.
Take the pieces of pluma out of the marinade and pat them dry with kitchen paper to remove any excess liquid. Heat a frying pan or grill over a medium-high heat. Add a drizzle of olive oil and grill the pluma for about 3 to 4 minutes on each side, according to how you like it cooked.
While the pluma is cooking, make the sauce by heating the marinade in a small saucepan over a medium heat. Let it simmer until reduced by half and slightly thickened.
To serve, place a portion of sweet potato purée in the centre of the plate. Set the grilled Ibérico pork pluma on the purée. Arrange the roasted Brussels sprouts around the meat. Spoon the red wine and honey reduction over everything.
Serve immediately and enjoy this delicious recipe, which brings out all the flavour and tenderness of Ibérico pork pluma. It perfectly marries the sweet notes of honey with the rich aromas of red wine, for a culinary experience the palate will not forget. Bon appétit.
Discover our tasting tips to make the most of our Ibérico pork.