Presa, pluma and secreto: the three Ibérico cuts on our grill

In the grill section of our menu there are three cuts of Ibérico pork: presa, pluma and secreto. All three are small pieces with the fat marbled through the meat, which is why they stand up so well to the fierce heat of wood embers without drying out. But they are not the same, and they don’t come from the same part of the pig.

Presa

Presa sits at the front of the pig, between the shoulder and the loin. It is a thick, rounded and very juicy cut, with the fat spread right through it, and it takes well to being left juicy in the middle. At Robert it comes with baked potato, peppers and meat jus.

Pluma

Pluma is a thin, triangular cut from the end of the loin; its name, “feather”, comes from its shape. Because it is so slim it cooks in no time, so it wants a hot grill and a short stay. Here it is served with Maldon salt and house chimichurri.

Secreto

Secreto hides between the shoulder and the belly, which is where the name, “secret”, comes from. It is a thin, marbled sheet of meat that browns very quickly over the embers. We serve it with rustic potatoes and house sauce.

Why a wood fire

Wood embers give a very intense heat and a touch of smoke that stays in the meat. With Ibérico cuts that is exactly what you want: the fat melts, the surface crisps and the meat keeps its juices. Robert is the only wood-fired grill in the village, and these three cuts make the most of it.

Prices and the rest of the meats, from the aged beef entrecôte to the veal sirloin, are on the menu.