Campo Grande | Ibérico Pork | Pluma

Pluma Iberico is a special cut that helps butchers make the most out of an Iberian pig. Since the world-famous ham comes from the hind legs of these black-footed pigs, the rest of the carcass can be overlooked by consumers and butchers alike. However, it would be a shame to waste the life and meat of a pig just for one specific part of its body, especially when the unique, delicately nutty flavor is shared across all parts of the pig’s body.

This cut is found at the front of the tenderloin of the pig, located just above the shoulder blade area. The diamond-like shape of this meat gives it the name “pluma” which means “feather”. This thin cut is best suited for quick sears over direct heat to lock in the flavor and moisture while providing contrast in textures.

Though it might have started as being a way to use the whole pig, it is now one of the three most popular Iberico pork cuts, along with the Secreto and the Presa.