Lost in translation: Pluma ibérico

In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can probably ask without referring to the specific cut, but I'd like to know if there is an accepted translation.

These cuts are extra tender and delicious because of the grease content. Butchers used to get rid of these cuts because of that. Some used to eat the meat themselves, it was the butcher's 'secret'. The 'pluma' is also called the butcher's steak(?).

There's a story in Spanish here.

pork language

Best Answer

As far as I can tell the "pluma" consists of the cervical and thoracic rhomboid muscles. Those muscles are not standard cuts in the US. It would likely remain attached to the whole loin or as part of blade end loin chops.

The article you linked to states that "the pluma should not be confused with the blade end of the loin or the 'butcher's filet' which is the caudal (tail-ward) cut of the loin."

There is a video on how the pluma is butchered available on youtube: http://www.youtube.com/watch?v=3H_HNjStwsk

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What is Pluma Iberica in English?

For the uninitiated, pluma is a rather special cut taken from the neck end of pork loin. In Spanish it translates the 'feather' cut - due in part to the wing-like shape - and is sourced from free range Iberian Black Pigs; the kind that go snuffling for acorns in the woodlands of the Iberian Peninsula.

What is so special about Iberico pork?

Black Iberian Pigs \u2013 also known as 'Pata Negra' \u2013 are bred to contain a higher fat content than many other pigs. That means that the pork they produce has a delightful tenderness that is sure to impress foodies and particularly pork fans yet to sample what Iberico has to offer.

What is Secreto Iberico English?

English translation: secreto ib\xe9rico (highly-marbled cut of pork from behind the shoulder blade) See previous entry - it's a cut of Ib\xe9rico pig meat.

Where does Iberico pork come from?

Iberico pork comes from pigs in the Iberian Peninsula, a mountainous region covering the central and southern parts of Spain and Portugal. You can find these pigs only in this area. The Iberian pig is a very old animal that pre-existed animal domestication.