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Ibérico pluma is a specific cut of pork from the Ibérico pig, a unique breed of pig native to Spain. The word "pluma" means "feather" in Spanish, and this cut is named for its feather-like shape. It's located at the end of the loin, near the shoulder.
This cut is known for its tenderness and intense flavor, which is a result of the pig's diet and free-range lifestyle. Ibérico pigs are often fed a diet rich in acorns, which contributes to the distinct taste and marbling of the meat. The pluma is best cooked quickly over high heat to maintain its juiciness and is a delicacy in Spanish cuisine.
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Solomillo al whisky is a traditional dish originating from Seville. The dish consists of pork tenderloin in a garlicky whisky sauce and it's made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes.
The meat is browned, then removed from the pan so that the sauce can be prepared. When the sauce has reduced, the meat is added back to the pan until warm. It's recommeneded to serve solomillo al whisky with potatoes or bread to mop up the juices.
This classic dish is a staple of Seville's tapas bars.
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Cochinillo is a Spanish dish consisting of a roasted suckling pig with succulent meat, tender and crispy skin, and a very thin layer of fat. The meat is so tender that it practically falls apart when cooked properly. The dish is served throughout Spain, and it is especially popular in the region of Castilla.
The pigs should not be heavier than five kilograms nor older than three weeks, and they are traditionally roasted in large, open-faced brick ovens. One suckling pig can easily feed a party of four, and it is usually ordered in restaurants for birthdays and similar festive events.
MOST ICONIC Cochinillo
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Flamenquín is a Spanish dish consisting of jamón serrano slices that are wrapped in pork loin cutlets. The concoction is dipped in eggs, coated in breadcrumbs, and it is then deep-fried in hot oil. The name can be translated as little Flemish, referring to the fact that the golden color of the dish (coming from the eggs) is reminiscent of the blond hair of Flemish assistants to the Emperor Charles V.
Flamenquín is traditionally served with french fries and mayonnaise. Its place of origin is disputed between the cities of Andújar and Bujalance, but what is surely known is that the dish was invented in the 1950s.
MOST ICONIC Flamenquín
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Lacón con grelos is one of the most famous Galician meat dishes, made with turnip greens and ham hock as the main ingredients. They are boiled together, and the dish is then traditionally served with potatoes and sausages. This hearty meat dish is usually prepared and consumed during winter.
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Freginat is a traditional Catalan dish originating from the city of Lleida. Although there are many versions, the dish is usually made with a combination of thinly sliced boneless pork, pork liver, white beans, onions, lard, bacon, salt, and black pepper.
The onions are chopped and sautéed in lard. The bacon, pork, and pork liver are sautéed in lard in another pan until crisp. Cooked white beans are added to the onions and lard and sautéed. After a few minutes, the cooked meats are added to the beans and onions and mixed well.
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Olla de San Antón is a Spanish stew originating from Granada. It's made with beans, rice, and pork. The meat usually consists of leftovers from the traditional pig slaughter which takes place around the time of Saint Anthony's Day celebration, so the dish is especially popular during the first weeks of February, when traditional Granadian restaurants serve it until they run out of ingredients.
It is believed that olla de San Antón (lit. St. Anthony's pot) can be traced back to the time of the Spanish Civil War.
Arroz de matanzas is a traditional dish originating from Ibiza. The dish is usually made in winter after the pig slaughter. It's typically made with a combination of leftover pork, chorizo sausages, rice, and spices such as nutmeg, saffron, and allspice.
However, arroz de matanzas has many versions and each family has their own recipe, so other types of meat and even seafood can be used as well. It's recommended to serve this dish with crusty bread and a green salad on the side.
Berza de acelgas is a traditional Andalusian peasant stew originating from the Isla Menor, just south of Seville. The dish is usually prepared with a combination of lean pork, pork belly, pimentón, nutmeg, marjoram, haricot beans, chard or spinach, lard, and chorizo sausage.
The pork cubes are seasoned with salt, pepper, snutmeg, and marjoram. The pork belly and drained beans are boiled in a large saucepan until the beans become soft. The marinated pork, chorizo, chard (or spinach), and lard are then placed into the pot and simmered until the meat becomes tender and most of the liquid evaporates.
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Presa de Bellota 100% Ibérico is one of the most prized cuts of Iberian pork, sourced from the purebred Ibérico pig native to Spain. This particular cut, known as “presa”, comes from the muscle located between the shoulder and the loin, making it exceptionally tender and richly marbled.
The “Bellota” designation signifies that the pigs are raised free-range in the Dehesa woodlands, where they feed on acorns (bellotas) during the Montanera season. This exclusive acorn diet gives the meat its deep red color, intense marbling, and a rich, nutty flavor, often compared to the quality of Wagyu beef.
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