Pluma ibérica ◆

Pluma ibérique

What it is

Pluma means feather, for the flat triangle it makes: the tip of the loin where it runs out over the shoulder, about a hundred and fifty grams, two to a pig. Spanish butchers only began selling these small muscles separately in the last few decades — before that they went into the mincer with everything else.

In the kitchen

Two minutes a side over a fierce fire and no more: it is thin, and it goes from rosy to grey faster than any other Iberian cut. Salt it as it comes off the grill and rest it three minutes on a warm plate.

Goes with

Pimentón de la Vera Olive oil Fleur de sel de Guérande Piquillo pepper Sherry vinegar Garlic Rosemary Potato

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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