Pluma is one of the most coveted cuts from the Ibérico pig—a triangular “feather” of meat located at the shoulder end of the loin, prized for both tenderness and natural marbling. Finca Los Helechales Ibérico pluma comes from acorn-fed, free-range pigs during the montanera season, when they roam oak-covered pastures and consume nutrient-rich bellotas. This diet infuses the meat with exceptionally high levels of oleic fat, giving pluma its signature succulence and deep, nutty flavor reminiscent of aged beef crossed with fine charcuterie.
When cooked, pluma requires very little—but rewards with extraordinary results. Grill or sear over high heat to medium-rare to preserve its juiciness, allowing the fat to crisp and caramelize on the edges. Salt simply, finish with a drizzle of fruity olive oil, and serve alongside blistered shishitos, sautéed mushrooms, romesco, or roasted potatoes. Pluma also excels thin-sliced over salads, slow-smoked, or served as steak-tapas carved tableside.
This pluma reflects Fermín’s commitment to authenticity from farm to table. Fermín owns its own farm, Finca Los Helechales, a 200-acre landscape of holm oaks and the first 100% genetically selected Ibérico pig farm in the region. Here, pigs are raised without antibiotics or growth-promoting hormones, roaming freely in a protected UNESCO Biosphere Reserve. Every stage of curing, cutting, and processing is handled at Fermín’s facilities in La Alberca and Tamames, ensuring traceability, sustainability, and the preservation of traditional Spanish methods.
- Pairings: Ribera del Duero, Tempranillo Crianza, oloroso sherry, charred vegetables, roasted peppers, romesco.
Ingredients: Iberico raw meat.
Nutritional information coming soon
Nutritional information coming soon