Iberico Pork Flank is known as Pluma Iberica de Bellota. Pluma means "feather" in Spanish. This flank is a thin cut of meat from the (front) end of the loin, above the shoulder blade. This "feather" is really tender and a juicy meat cut from the special, acorn-fed Iberico pigs. The meat obtained from the Ibérico pig is absolutely exquisite, even more so if we refer to those fed acorns during the montanera period. Thanks to its marbled fat, this pork simply melts in your mouth, giving rise to an incomparable sensation that seems to transport you to the dehesa. This cut is rather thin and is best cooked over direct heat.