Do you know how to cut Iberian feathers? It must be said that it is one of the most select and appreciated cuts of Iberian pork. It comes from pigs fed with acorns during the “montanera” and doing this cut well can result in a perfect combination of flavor, texture and juiciness that delights the most demanding palates.
At César Nieto Group we are experts in cutting acorn-fed Iberian feather, offering the best quality product and today we are going to give you some tips so that you too can learn and enjoy this delicious meat.
How to cut acorn-fed iberian feathers
The cut of the Iberian pen of acorn is very important to be able to enjoy all the flavor and properties of this meat. Its correct preparation and cutting can make the difference between a good and an exceptional culinary experience. For this reason, we offer you some tips on how to cut the Iberian acorn-fed iberian feather and make the most of it.
The right tools
Use a sharp, long-bladed knife. A high-quality steak knife or chef’s knife is ideal. Also, be sure to use a clean, stable cutting board. Wooden or plastic boards are the best choices.
Temperature of the meat
Let the Iberian pluma de bellota rest for about 5-10 minutes after cooking. This allows the juices to redistribute within the meat, making it juicier and easier to cut. If you have stored the meat in the refrigerator, allow it to come to room temperature before slicing for a cleaner, easier cut.
Direction of cut
Always cut the meat against the grain. This means cutting perpendicular to the lines of the muscle fibers. Cutting against the grain shortens the muscle fibers, resulting in meat that is more tender and easier to chew. Note the direction of the muscle fibers before cutting. The fibers usually run the length of the muscle, so be sure to cut at the correct angle.
Cutting technique
Slice the pen thinly to maximize tenderness and flavor experience. Thin slices allow for better enjoyment of texture and flavor. Hold the knife at a 45-degree angle to create wider, more visually appealing slices. This angle also helps cut against the grain more effectively.
Presentation
Arrange the slices of pluma iberico de bellota on a plate in an orderly and attractive manner. You can slightly overlap the slices to create an elegant presentation. Add some garnishes such as salt flakes, extra virgin olive oil or fresh herbs to enhance the presentation and flavor.
Additional tips
Be patient. Take your time cutting the meat. Rushing can lead to uneven cuts and a less attractive presentation. If this is your first time cutting Iberian pluma de bellota, cut a small piece first to make sure you are cutting against the grain and adjust your technique as needed.
Characteristics of acorn-fed iberian feathers
It must be said that 100% Iberian acorn-fed pluma de bellota is a unique meat in the world and at César Nieto you can get it. It is extracted from the front part of the Iberian loin, near the shoulder of the pig. Its triangular shape and medium size make it easily recognizable.
The Iberian pluma de bellota comes from Iberian pigs that have been fed with acorns, grass and other natural resources during the “montanera”. This diet rich in oleic acid contributes to the exceptional quality of the meat, giving it a unique flavor and incomparable texture.
One of the distinctive characteristics of Iberian acorn-fed pork is its intramuscular fat infiltration. This marbling provides an extraordinary juiciness and a deep flavor, which intensifies during cooking.
Thus, the meat of Iberian acorn-fed Iberian feather is tender and juicy, with a deep flavor and sweet and nutty nuances, the result of feeding on acorns. Its texture is soft, which makes it a true delicacy.
From Cesar Nieto we invite you to explore the experience of cutting acorn-fed Iberian feathers and start eating this delicacy enjoying all its flavors. Discover its meat with us and elevate your dishes to a new level!
