Name: Iberico Pork Pluma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lbs Iberico Pork Pluma; 1 lb Fingerling Potatoes; 3 tbsp Extra Virgin Olive Oil; 1 tsp Maldon Sea Salt; 3 sprigs Fresh Rosemary; 4 cloves Garlic Cloves, smashed; 0.5 tsp Smoked Paprika (Pimentón)

Meat

Iberico Pork Pluma

Indulge in the succulent, melt-in-your-mouth texture of Iberico Pork Pluma, often called the Wagyu of the pork world. This recipe pairs the richly marbled meat with crispy roasted potatoes and aromatic rosemary for a restaurant-quality experience at home.

Prep

15m

Cook

30m

Serves

Calories

500kcal

Qty	Ingredient
1.5 lbs 680 g	Iberico Pork Pluma
1 lb 450 g	Fingerling Potatoes
3 tbsp 45 ml	Extra Virgin Olive Oil
1 tsp 5 g	Maldon Sea Salt
3 sprigs 3 g	Fresh Rosemary
4 cloves 12 g	Garlic Cloves, smashed
0.5 tsp 1 g	Smoked Paprika (Pimentón)

2 Method

Step 1. Remove the Iberico pork from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels.

Step 2. Pre-heat your oven to 400°F (200°C). Toss the halved fingerling potatoes with 2 tablespoons of olive oil, salt, and smoked paprika. Roast for 25 minutes until golden and crispy.

Step 3. Season the pork pluma generously with sea salt and cracked black pepper on both sides.

Step 4. Heat a heavy cast-iron skillet over high heat with the remaining olive oil until just smoking.

Step 5. Place the pork in the skillet. Sear for 3-4 minutes per side to develop a deep brown crust. During the last 2 minutes, add smashed garlic and rosemary to the pan, spooning the infused oil over the meat.

Step 6. Remove the pork when the internal temperature reaches 135°F (57°C) for medium-rare to medium.

Step 7. Allow the meat to rest on a cutting board for at least 8 minutes to retain juices.

Step 8. Slice the pluma against the grain and serve alongside the roasted potatoes.

·
Do not overcook Iberico pork; it is best enjoyed pink in the middle (medium-rare) to appreciate its unique fat structure.
·
Use a cast iron pan to achieve a superior crust that rivals professional steakhouses.
·
The 'Pluma' is a thin cut, so use a digital thermometer to avoid overshooting your target temperature.
·
If you can't find Pluma, a high-quality Iberico Presa is the best substitute.

? FAQ

What part of the pig is the Pluma?

The Pluma (meaning 'feather') is a small, wing-shaped muscle located at the end of the loin, near the shoulder.

Why is Iberico pork so expensive?

It comes from the Black Iberian pig, which is often acorn-fed and has a unique genetic ability to store intramuscular fat, resulting in a nutty flavor and superior marbling.

Do I need to trim the fat?

Absolutely not. The fat in Iberico pork is rich in oleic acid and is where the majority of the flavor resides.

Can I grill this on a BBQ?

Yes, Iberico Pluma is excellent over charcoal. Just ensure you have a hot zone for searing and move it to a cooler zone if the fat causes flare-ups.