Lagarto ibérico is the traditional name in Spain. Outside that tradition, butchers carry comparable pork cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
Same Iberian-pork butchery tradition — presa sits at the front of the shoulder/loin junction, lagarto runs along the inside of the ribs. Both prized for monounsaturated marbling and quick-cook treatment.
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