CarneAtlas

Lagarto ibéricovsPluma ibérica

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both are Iberian-pork specialty cuts from the loin region of *Cerdo Ibérico*; cooked the same way (high heat, quick sear). Pluma is the fan-shaped end of the loin, lagarto is the long thin strip alongside the ribs.

Lagarto ibérico
Pork · Loin

A long, thin, "lizard-shaped" strip of pork (typically 50 to 80 grams, 25 to 30 centimetres long) that runs along the inside of the ribs against the loin of Iberian pigs (*Cerdo…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →
Pluma ibérica
Pork · Loin

A small, fan-shaped muscle (about 100–150 grams per pig) at the front end of the pork loin where it meets the head, found only on Iberian pigs. Heavily marbled with intramuscular…

HeadBladeArm ShoulderLoinLegRibsBellyHock
Full details →

Names by country

CountryLagarto ibéricoPluma ibérica
🇺🇸United StatesIberian lagartoIberian pluma
🇬🇧United KingdomIberian lagartoIberian pluma
🇫🇷FranceLagarto ibériquePlume ibérique
🇪🇸SpainLagarto ibéricoPluma ibérica
🇦🇷ArgentinaLagarto ibéricoPluma ibérica
🇲🇽MexicoLagarto ibéricoPluma ibérica
🇵🇹PortugalLagarto ibéricoPluma ibérica
🇧🇷BrazilLagarto ibéricoPluma ibérica
🇮🇹ItalyLagarto ibericoPluma iberica
🇩🇪GermanyLagarto (Iberico)Pluma (Iberico)

Shop

Source this cut

Books

Equipment

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

Discover one new cut every issue.

A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.

Free. Roughly monthly. No tracking pixels.