I'm a big fan of three special cuts from the Iberico pig: Secreto, Pluma and Presa. I have previously grilled Secreto, and this weekend I grilled the last two. If you get the chance, and you like pork, these are great cuts with wonderful flavor. Just add salt, nothing else.
The Iberico pig is well known for it’s meat quality. Iberico pork has lots of flavor and is generally well marbled. It's rich and fatty, appreciated by many, me included.
Pluma Iberico is a cut that is at the (front) end of the loin, by/above the shoulder blade. The muscle is called Rhomboideus, and there are two on each animal, one on each side. Pluma means feather. It is diamond shaped as its Latin name implies. It is rather thin, less than an inch, and is best cooked over direct heat. Grill it just like a skirt steak. Add salt, and you're done!
Raw Pluma, typically 10 oz
Grilled Pluma. Add salt, slice, and dig in! I aim for 133-136° F inner temp
Raw Presa, typically 15 oz
The Presa is located slightly lower than the Pluma, this cut is part of the shoulder. It is somewhere between 1 and 2 inches thick, slightly leaner than the Pluma. It has great flavor, but due to its thickness the best way to cook it is on indirect heat first, then sear. I cooked on indirect heat (240° F) for 30 minutes, then seared quickly. The name means "prey". Why, I don't know. Someone else in the pit could perhaps chime in?
This cut is well marbled too, as you can see. The flavor is almost nutty, and even though there is a lot of fat, it is just rich.
Unfortunately I didn't get a photo of the grilled presa, as I got into quite an argument with my wife. It felt it wasn't appropriate to take a break for photos...Either way, all is good now :-)
I served a gremolata with it, as I figured some acidity would go great with that rich pork.
The Iberico pig is well known for it’s meat quality. Iberico pork has lots of flavor and is generally well marbled. It's rich and fatty, appreciated by many, me included.
Pluma Iberico is a cut that is at the (front) end of the loin, by/above the shoulder blade. The muscle is called Rhomboideus, and there are two on each animal, one on each side. Pluma means feather. It is diamond shaped as its Latin name implies. It is rather thin, less than an inch, and is best cooked over direct heat. Grill it just like a skirt steak. Add salt, and you're done!
Raw Pluma, typically 10 oz
Grilled Pluma. Add salt, slice, and dig in! I aim for 133-136° F inner temp
Raw Presa, typically 15 oz
The Presa is located slightly lower than the Pluma, this cut is part of the shoulder. It is somewhere between 1 and 2 inches thick, slightly leaner than the Pluma. It has great flavor, but due to its thickness the best way to cook it is on indirect heat first, then sear. I cooked on indirect heat (240° F) for 30 minutes, then seared quickly. The name means "prey". Why, I don't know. Someone else in the pit could perhaps chime in?
This cut is well marbled too, as you can see. The flavor is almost nutty, and even though there is a lot of fat, it is just rich.
Unfortunately I didn't get a photo of the grilled presa, as I got into quite an argument with my wife. It felt it wasn't appropriate to take a break for photos...Either way, all is good now :-)
I served a gremolata with it, as I figured some acidity would go great with that rich pork.
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