🇪🇸 Spain · Approximate
Pluma ibérica
Pluma ibérica de bellota, 1 lb
Lagarto ibérico is the traditional name in Spain. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Substitutes for Lagarto ibérico that can be delivered rather than hunted down at a counter.
🇪🇸 Spain · Approximate
Pluma ibérica de bellota, 1 lb
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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.