Iberico Pork Recipe: Marinated Pluma Steak - mmmediterranean (2024)

FAQs

Iberico Pork Recipe: Marinated Pluma Steak - mmmediterranean? ›

When using Iberico pork, cook it on the grill, in a pan, or sear it & then finish in the oven. Removing it from the heat at Medium Rare* will let its best flavor & tenderness shine. After that, let it rest, slice against the grain, and serve to the adulation of your family, guests, or your own taste buds.

When using Iberico pork, cook it on the grill, in a pan, or sear it & then finish in the oven. Removing it from the heat at Medium Rare* will let its best flavor & tenderness shine. After that, let it rest, slice against the grain, and serve to the adulation of your family, guests, or your own taste buds.

Pluma Iberico is a special cut of pork that comes from the neck end of the pork loin. Because of its pointed shape, in Spain it was given the name “Pluma” which means feather. This cut of pork has a higher fat content than most, but that fat is exactly what makes this cut so delicious and succulent.

Iberian Pork Pluma

Iberico Pork Pluma is from just behind the neck, and pluma means feather in Spanish. It is darker and richer in colour than the Secreto or Loin, but still contains a beautiful marbling of fat running through and covering each piece.

Preferred Cooking Method: Trim fat and cure with lime juice as a tartare or quickly pan sear until you've reached an internal temperature of 135-140. If searing, season lightly with salt and pepper. Preferred Cooking Time: Par-freeze the Pluma and let cure in lime juice for 4-6 hours.

Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs' diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour.

It is the ultimate boneless roast and works well cooked whole or sliced into thin cutlets or filets. Cook it: Cook cutlets 2-3 minutes on each side in a screaming hot pan, or the whole piece in the oven at 145ºF for about 45 min to 1 hour.

Iberico Pork comes from the famous Iberian Black Pigs that are only found in Spain and Portugal. Their special diet and the fact that they can freely roam makes them one of the most expensive meats in the world.

Iberico pork is different to other breeds of pork, and can be cooked medium rare, like steak. This keeps the meat tender while also allowing the fat to melt. Cured Iberico pork does not need to be cooked before eating.

Rich in antioxidants

Scientific studies have concluded that consuming acorn-fed Ibérico pork ham increases the concentration of antioxidant substances. These substances come from the natural grass that the pigs eat during the fattening stage and help prevent cardiovascular diseases.

Does Iberico pork have trichinosis? ›

The main reason for this unfortunate habit is a fear of a certain parasite called trichinosis that can be found on wild game meat or pork if not properly raised and processed. But we're here to tell you that there's nothing to fear, especially when it comes to high-quality Ibérico.

Iberico Pluma is taken from the neck end of the pork loin, making it extremely lightweight, with a wing shape. Pluma in Spanish means feather and it describes this cut of meat perfectly. It usually comes from special Iberian Black Pigs that are found on the Iberian Peninsula.

Until recently, the breed was only raised in Spain. A few years ago, the USDA approved the imports of live Iberico pigs into the U.S., but there are still very few growers raising them. Experience with the breed matters. What makes California ideal for raising Iberico?

Store the Iberico ham at room temperature

It is best eaten at a temperature between 18 and 24ºC. To keep the ham at room temperature, it is best stored in a cool, dry place.

During the searing and resting stage, the core temperature of the meat should rise to about 135-140 degrees. It should be juicy and pink inside. We believe this is when it's at its best.

One of our 16 lb whole Jamón 100% Ibérico de Bellota will yield around 45 to 50 plates of 2.5oz/each. A vacuum sealed package of hand-carved Jamón Ibérico, on the other hand, will last up to 5 months in the refrigerator. An opened package, however, should be enjoyed the same day.

Fresh Iberico pork

Cut from the muscle attached to the shoulder at the head of the loin, it is best cooked medium to medium rare. Iberico Secreto: This is the 'secret' cut that butchers like to keep for themselves! Cut from behind the shoulder, it should be cooked only briefly.

Luckily, Iberico is quite healthy for you! Acorn-fed Iberico pigs are left to walk and graze, developing natural muscle along with fat. The uniqueness of Iberico lies within those layers of fat: a fat that's healthy, full of oleic acid, which is known for lowering bad cholesterol and increases the good kind.

Preferred Cooking Time: The Iberico Pork Skirt Steak is very thin and lean meat therefore you should only cook it for 2-4 minutes on each side for medium rare. For medium we recommend 5-7 minutes on each side and well done would be 8-10 minutes on each side.

Iberico Pork Tenderloin, or Solomillo, is another beautifully marbled cut from the delicious acorn-fed Iberian pigs – supremely tender, juicy, and very versatile.