Pluma ibérica 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.
The three premium Iberian pork cuts (secreto, pluma, presa) all come from the front half of the pig and share the heavy marbling characteristic of the Iberian breed.
Both are premium Iberian pork cuts from the front of the animal — secreto is from the rib area between shoulder and loin, pluma is from the loin end near the head.
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