Pluma Ibérico

Have you ever tasted the Pluma Ibérico? You won't know what you're eating! Tender juicy, flavorful and easy to prepare! Grill yourself a delicious piece of pork right now!

Course Dinner, Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people


  • 400 gr. Pluma Ibérico read info about this cut.
  • 1 part salt (lemon if possible)
  • 2 parts flour


  1. Start your BBQ for a grilling session on high heat. Aim for a temperature of 250°C/480°F. 

  2. While the fire is gaining heat you start patting dry the Pluma Ibérico. Sprinkle the mixture of 2 parts flour, 1 part salt on top of the meat. You need a thin layer of seasoned flour for a crispy texture in the meat

  3. Grill the pluma on both sides for aboth 3 minutes each. You'll notice the surface will brown. That's exactly what you need.

  4. Put the meat aside and let rest for a couple of minutes. Slice the Pluma and serve with a refreshing beer and a delicious side like the Ensalada de Garbanzos I shared last week.