Hier word je als slager gewoon dolgelukkig van. Omdat Ibérico veel intramusculair vet bevat, is het vlees zo supersmeuig dat je nooit meer anders wilt. Al is het natuurlijk geen goed idee om elke dag Iberico te eten. Dit vlees bewaar je gewoon voor gelegenheden...

Bert-Jan Lantinga

What is Pluma?

Pluma means feather and is actually a 'plume-shaped' piece of pork that is located above the smelt and the low rib. The part just behind the neck. This super tender part is actually only cut in Spain and requires truly good knowledge and skills. Exclusive meat from an exclusive pig! The pluma contains hardly any tendons and is beautifully marbled, which provides a spectacular taste. A must-try for foodies!

Pluma Iberico

The Ibérico pig is a descendant of the ancient Mediterranean pigs and can be recognized by their black hooves. Ibérico pigs are relatively small in size compared to other pigs, but a lot heavier. An average Ibérico pig quickly reaches 170 (!) kilos. Especially in the autumn, when the acorns fall from the trees, the pigs grow at a record pace. It is precisely those acorns that give Iberico that characteristic spicy taste. Iberico pigs have a lot of intramuscular fat (fat between the muscles), which makes the meat almost melt in your mouth. A real party!

The most famous Ibérico meats are presa (neck cap), pluma (pig feather), lomo (fillet) and secreto (plate meat).