The Iberian Acorn Pluma is one of the most sought-after cuts among food lovers, originating from the upper loin of the Iberian pig, near the presa. With its characteristic triangular shape, this cut is known for its scarcity, as only small pieces can be obtained from each animal. The marbling of the meat occurs due to the balanced infiltration of natural fat, contributing to its extraordinary juiciness. For the Iberian Acorn Pluma, pigs are raised freely and fed during the montanera, enhancing its flavor and achieving a deep, slightly sweet, and very aromatic profile. Its tender and silky texture makes it one of the noblest options of Iberian. This cut is very versatile in the kitchen and it is suggested to prepare it quickly on the grill or barbecue to preserve its juices. Ideal for accompanying simple side dishes, the Iberian Acorn Pluma is a premium option for special occasions or to enjoy gourmet cooking at home.