If you’ve been paying attention, you might have noticed a certain lesser-known porcine cut quietly becoming a bit of a cult favourite at T&G. In fact, demand has spiked so much lately that we even had to take it offline for a whole day—cue a very lively inbox.
The cut causing all this excitement is Ibérico Pluma. Sourced from Ibérico black pigs raised on the Spanish peninsula that gives them their name, the pluma sits along the loin and takes its title—“feather”—from its distinctive shape. With beautiful natural marbling and a generous fat content, it cooks into an absurdly tender, buttery steak that feels like discovering pork all over again.
And here’s the thing: you can cook it slightly pink. In doing so, you’ll break free from the old “well-done or bust” rule that too often leads to pork as chewy as… well, let’s just say something best avoided. As long as you’re working with high-quality pork with proper provenance, cooking it under is not only safe—it’s transformative.
For this recipe, we’re keeping things true to its Spanish roots, pairing the pluma with a simple mix of sherry, onions, and herbs. The gentle acidity cuts beautifully through the meat’s sweetness and fat. A side of patatas a lo pobre and a crisp green salad would round things off perfectly.
And if you’re pan-frying rather than cooking over charcoal or wood, don’t forget to pour those golden pan juices back into the mix. Waste not, want not.
With more Ibérico cuts set to join the T&G lineup in the new year, now’s the perfect time to explore something new—and start honing your Iberian cooking game.
Ingredients - serves 4
1.5kg Iberico Pluma
75g unsalted butter
2 large red onions, halved and thinly sliced
4 sprigs fresh thyme
2 bay leaves
300ml Oloroso Sherry
100ml sherry vinegar
100g raisins
Maldon sea salt and freshly ground black pepper, to season
Lemon juice, to season
Olive oil
Method
First, create the sherry and onion sauce by placing a pan over a medium heat and adding the butter. Once the butter has melted and begins to foam, add the onions and a pinch of salt and fry off for about 10 minutes, stirring all the time.
Next, add the thyme and bay leaves and stir through for another 2 minutes to infuse, and then add the sherry vinegar. Cook the vinegar right down, until the onions become syrupy and then pour over the Oloroso and add the raisins. Reduce by half and taste for seasoning, and put aside to keep warm.
To cook your Pluma, season the steaks generously with sea and black pepper and place down either over a hot charcoal grill, or hot grill pan on the hob. You do want to get some intensity of heat going on here.
Cook on either side on the grill, turning frequently to develop a good crust, for about 4-6 minutes, or until the internal temperature is 60°C.
Rest for 5 minutes.
To serve and share, slice up the Pluma onto a platter and then dress with a squeeze of lemon juice over the pork and season with some sea salt and pepper.
Finish by spooning over the onion and Oloroso sauce over the top, before encouraging everyone to dig in.
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