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Ibérico pork · Spain

Ibérico Pluma

Ibérico pluma for open grills: fresh and vacuum-packed, delivered chilled, or acorn-fed (bellota) pluma, frozen and vacuum-packed. A small, marbled cut that sears fast and stays juicy.

Raw marbled pork cuts on a wooden board with sliced potatoes and spring onions
Image for reference
Chilled

At a glance

Storage
Chilled
Format & weight
Fresh Ibérico pluma, vacuum-packed (chilled), and acorn-fed (bellota) Ibérico pluma, frozen and vacuum-packed. By the kilo, from 30 kg.
Keep
Fresh: in the fridge, in its vacuum pack, until the day you cook it; it leaves with about 12 days of shelf life. Frozen: keep frozen (over 12 months of shelf life) and thaw in the fridge before cooking. Every pack carries its date.
Region
Spain
Get a trade quote

For registered food businesses only. No prices online: your quote arrives by email, and the firm price is confirmed on your proforma.

In short

What is Ibérico Pluma and how do chefs use it?

Ibérico pluma is a small, thin, feather-shaped cut from the end of the loin of the Ibérico pig, where it meets the shoulder: marbled, tender and made for fast grilling over high heat.

How chefs use it
Whole on the grill · Sliced for sharing · On the plancha
Formats
Fresh Ibérico pluma, vacuum-packed (chilled), and acorn-fed (bellota) Ibérico pluma, frozen and vacuum-packed. By the kilo, from 30 kg.
Storage
Chilled. Fresh pluma travels chilled; the acorn-fed pluma travels frozen.
How to order
Trade customers in Ireland only. Choose the formats and quantities in the form on this page; your quote arrives by email.

Food information

Ingredients, allergens and storage

Ingredients

Ingredients are listed on the product specification. Ask us and we send it by email.

Allergens

Of the 14 allergens regulated in the EU (Reg. 1169/2011)

None of the 14 major allergens in the product itself.

Full allergen details are on the product specification.

Storage

Chilled

Fresh pluma travels chilled; the acorn-fed pluma travels frozen.

Fresh: in the fridge, in its vacuum pack, until the day you cook it; it leaves with about 12 days of shelf life. Frozen: keep frozen (over 12 months of shelf life) and thaw in the fridge before cooking. Every pack carries its date.

Formats

Formats you can order

  • Fresh, chilled

    Fresh pluma, vacuum-packed

    Ibérico pluma, chilled. About 12 days of shelf life from dispatch.

    Packed
    Vacuum-packed
    Storage
    Chilled

  • Frozen

    Bellota pluma, frozen

    Acorn-fed (bellota) Ibérico pluma, frozen and vacuum-packed. Over 12 months of shelf life frozen. Limited availability, confirmed on your quote.

    Packed
    Vacuum-packed
    Storage
    Frozen

Tell us what you need and how often. We ship mixed pallets and less-than-pallet loads. Quantities, delivery terms and the delivery date are confirmed on your proforma. Trade customers only.

Get a trade quote by email

  • Your price for the products, quantities and delivery frequency you choose, sent to your email.
  • Ex VAT, for business customers only.
  • Tell us your quantity; delivery terms and date are confirmed on your proforma.
  • A reference quote: the firm price is confirmed on your proforma invoice.
Get my quote by email

Trade quote

Get your trade quote by email

Three short steps: your products, your delivery, your business. We email you the price, ex VAT, and how long it is valid; delivery terms and date are confirmed on your proforma. Business customers only.

On the menu

How do chefs use Ibérico Pluma?

Whole on the grill

Season the whole pluma with coarse salt, sear it hard over very hot charcoal, rest it for a few minutes and slice it across the grain at the table.

Sliced for sharing

Sliced thin on a hot board with flaky salt, roast peppers and chips: a sharing plate that sits next to the steaks on a grill menu.

On the plancha

No charcoal? A very hot plancha or cast-iron pan gives the same crust. Cook it fast and keep it juicy.

Steakhouse special

A pork main for a beef menu: pluma with romesco or mojo, or next to a dry-aged côte as a mixed grill for two.

Portion
180–250 g per person as a main
Serve
Take it out of the fridge 20 to 30 minutes before cooking. Rest it for a few minutes after grilling.
Occasion
Grill menus, sharing plates, steakhouse specials

Origin

What is Ibérico pluma?

Pluma means feather in Spanish, after the shape of the cut. It is a small, thin piece from the end of the loin, where it meets the shoulder, and each pig gives only two of them.

Like all Ibérico pork it carries fat within the muscle, which is why Spanish grill houses cook it like a steak rather than like white pork. The acorn-fed (bellota) pluma comes from Ibérico pigs finished on acorns in the montanera.

Buyer questions

Ibérico Pluma: frequently asked questions

What is pluma ibérica?

A small, thin, feather-shaped cut from the end of the loin of the Ibérico pig, where it meets the shoulder. It is marbled and tender, and Spanish chefs grill it whole over high heat like a steak.

How do chefs cook Ibérico pluma on the grill?

Whole, seasoned with coarse salt only, seared hard over very hot charcoal or a plancha, then rested for a few minutes and sliced across the grain. It cooks fast and stays juicy. Cook it to your kitchen's food-safety procedures.

Fresh or frozen pluma: which should I order?

Fresh pluma is vacuum-packed and chilled, for kitchens that cook it within days. The acorn-fed (bellota) pluma comes frozen and vacuum-packed, so you can hold it longer and thaw what each service needs. Availability of the frozen bellota pluma is limited and confirmed on your quote.

Is there a minimum order?

The minimum per product line is 30 kg when ordered by weight. Below the minimum, tell us in the note of the quote form what you need. We ship mixed pallets and less-than-pallet loads, so you can combine products in one order. Quantities and delivery terms are confirmed on your proforma.

Do you deliver across Ireland?

Yes. We supply trade customers across Ireland; the quote form asks for your Eircode. Northern Ireland and other UK postcodes are not covered. Delivery terms and the delivery date are confirmed on your proforma.

What is the shelf life of Ibérico pluma?

Fresh pluma leaves with about 12 days of shelf life, chilled in its vacuum pack. Frozen bellota pluma has over 12 months of shelf life frozen. Every pack carries its own date.

Can I get a sample?

Ask with the Request a sample button on this page: tell us your venue and what you would like to try, and we reply by email.

How do I get a price?

Use the quote form on this page: this product is already selected. Choose the format, the quantity per delivery, how often and your Eircode, add a note if you like, and we email you a trade quote. You can add other products to the same quote. The firm price, delivery terms and date are confirmed on your proforma. Trade customers only.

Keep reading

Guides and next steps

Ibérico Pluma for Irish Grills | Fresh or Frozen | La Dehesa