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 fat, full-flavoured, and traditionally served thick-cut and quickly seared on a plancha to medium-rare. One of the three premium Iberian pork cuts alongside secreto and presa, distinct from both. Best preparations are a la plancha or grilled rare and sliced thin against the grain.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Iberian pluma | Sometimes labelled 'Iberian pork pluma' on US restaurant menus. |
| 🇬🇧United Kingdom | Iberian pluma | |
| 🇲🇽Mexico | Pluma ibérica | |
| 🇦🇷Argentina | Pluma ibérica | Not a traditional Argentine cut; appears at high-end Spanish-influenced restaurants. |
| 🇫🇷France | Plume ibérique | |
| 🇪🇸Spain | Pluma ibéricaprimary | Spanish primary; 'pluma' refers to the feather-like fan shape of the muscle. |
| 🇵🇹Portugal | Pluma ibérica | |
| 🇧🇷Brazil | Pluma ibérica | |
| 🇮🇹Italy | Pluma iberica | Spanish loanword used in Italian specialty butchers and high-end restaurants. |
| 🇩🇪Germany | Pluma (Iberico) | Sold under the Spanish name in German Iberian-pork specialists. |
Similar cuts
Shop
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.