Premium Spanish Iberico pork, prized for rich marbling, deep flavor, and exceptional tenderness.

  • Packaged raw Iberico pluma steak in a black vacuum pack with a Spanish flag graphic in the background.
  • Two raw marbled Iberico pluma cuts, arranged vertically on a white marble surface with a small 'NORIC CATCH' logo near the bottom.
  • Two grilled Iberico Pluma steaks cooking on a round black charcoal grill with tongs holding one steak, set outdoors on a stone surface with a potted plant in the background.
  • A plated Iberico Pluma steak dish with one seared whole cut and several sliced pieces showing pink medium-rare interiors, served with green onions and a small orange sauce on a white oval plate. The plate is branded Nordic Catch.
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Loriente

Iberico Pluma (Spanish Pork Steak) (1.7lbs avg)

Iberico Pluma (Spanish Pork Steak) (1.7lbs avg)

$78.00
$78.00
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  • Sustainably raised in Southern Spain
  • High in Omega-9s and oleic acid (the same healthy fat in olive oil)
  • Choose your delivery date at checkout

Full product description

Why This Stands Above the Rest

Iberico Pluma is one of the standout cuts from the Iberico pig. It is known for its natural marbling, tender bite, and rich flavor that goes far beyond conventional pork.

This cut cooks beautifully over high heat. A quick sear or grill allows the marbling to render gently while keeping the meat juicy and tender. The result is a deeply flavorful pork cut that eats more like a premium steak than traditional pork.

For customers looking for something special, Iberico Pluma is one of the best introductions to high-end Spanish Iberico pork.

Product Details

Product: Iberico Pluma
Average Weight: 1.70 lb per pack (2 pieces per pack)
Packaging: Vacuum-packed
Product State: Frozen
Cut: Pluma
Preparation: Raw; must be fully cooked before eating

Flavor & Texture Profile

Iberico Pluma is rich, savory, tender, and deeply flavorful. It has beautiful marbling throughout the cut, giving it a juicy texture and a clean, buttery finish when cooked properly.

Compared to standard pork cuts, Pluma has more depth, more tenderness, and a more refined eating experience. It is rich without feeling heavy, making it excellent for simple preparations where the quality of the pork can stand on its own.

Preparation Instructions

Iberico Pluma is best cooked hot and fast, similar to a steak.

  1. Thaw fully in the refrigerator if frozen.
  2. Pat dry before cooking.
  3. Season simply with salt, pepper, garlic, smoked paprika, or herbs.
  4. Sear in a hot pan, grill, or cast iron skillet until browned on both sides.
  5. Cook to your preferred doneness while avoiding overcooking.
  6. Rest before slicing against the grain.

Because Iberico Pluma is naturally flavorful, it does not need heavy marinades. A simple seasoning and proper sear are usually enough.

Iberico Pluma vs. Standard Pork Cuts

Iberico Pluma Standard Pork Cuts
Flavor Rich, savory, and deeply porky Mild pork flavor
Texture Tender, juicy, steak-like Varies by cut
Marbling Naturally well-marbled Usually leaner
Best Cooking Method Sear, grill, roast Roast, sauté, grill
Eating Experience Premium and refined Familiar and everyday


Serving Ideas & Pairings

Iberico Pluma works beautifully as a centerpiece protein or sliced for shareable plates.

Serve it as:

  • Grilled Iberico Pluma with flaky salt
  • Pan-seared Pluma with garlic and herbs
  • Sliced steak-style over roasted vegetables
  • Spanish-style tapas with romesco or aioli
  • Pluma with rice, potatoes, or crusty bread
  • Thin slices for sandwiches or warm salads
  • Char-grilled Pluma with citrus and herbs

Pairs well with bright, acidic, and smoky flavors like lemon, sherry vinegar, smoked paprika, chimichurri, romesco, garlic, roasted peppers, and grilled vegetables.

Shipping & Storage

This product is vacuum-packed and may arrive fresh or frozen depending on fulfillment timing and inventory.

Keep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking. Do not thaw at room temperature.

FAQ's about this product

What is Iberico Pluma?

Iberico Pluma is a premium cut from the Iberico pig known for its tenderness, marbling, and rich flavor. It is often cooked like a steak and sliced before serving.

Is Iberico Pluma tender?

Yes. Pluma is one of the more tender Iberico cuts, with natural marbling that keeps the meat juicy when seared or grilled.

Is this product cooked or raw?

This is a raw pork product and must be fully cooked before eating.

How much does each pack weigh?

Each pack averages 1.70 lb, with a typical weight range of 1.60–1.80 lb.

What is the best way to cook Iberico Pluma?

The best method is a hot sear or grill. Cook it like a steak, let it rest, then slice against the grain.

Can I grill Iberico Pluma?

Yes. Pluma is excellent on the grill. Use high heat to build a flavorful crust while keeping the inside tender and juicy.

Can I freeze it?

Yes. Store in the freezer if you are not using it soon, and thaw slowly in the refrigerator before cooking.

View full details

True Ibérico Pork from Spain

FAQ - Spanish Iberico Pork

What is Spanish Iberico pork?

Spanish Iberico pork comes from the Iberico pig, a heritage breed native to Spain and Portugal. It is known for rich marbling, deep flavor, and a more tender, luxurious eating experience than standard pork.

What makes Iberico pork different from regular pork?

Iberico pork has more natural marbling, richer fat, and a deeper savory flavor. Many cuts cook and eat more like steak than conventional pork, especially cuts like Secreto, Pluma, and Presa.

Why is Iberico pork so flavorful?

The flavor comes from the breed, the natural marbling, and the quality of the fat. Iberico pork has a richer, more savory profile than standard pork, with a clean finish and excellent texture when cooked properly.

What are the most popular Iberico pork cuts?

Some of the most popular Iberico pork cuts include Secreto, Pluma, Presa, Solomillo, Costilla, Panceta, Coppa, and Rack. Secreto is one of the best-known cuts because it is richly marbled, quick-cooking, and very flavorful.

What is the best Iberico pork cut to try first?

For a rich, steak-like experience, start with Iberico Secreto. For something meatier and more substantial, try Iberico Presa. For a leaner, tender option, choose Iberico Tenderloin / Solomillo.

How should I cook Iberico pork?

Most Iberico cuts are best cooked simply. For steak-style cuts like Secreto, Pluma, and Presa, use high heat in a grill, cast iron pan, or plancha. For richer cuts like belly or ribs, use slower cooking methods like roasting, smoking, or braising.

Does Iberico pork need a marinade?

Not usually. Iberico pork is naturally flavorful, so simple seasoning is often best. Salt, pepper, garlic, smoked paprika, rosemary, thyme, lemon, and sherry vinegar all pair well.

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