Spanish Ibérico Pork - Pluma - 1.10 ~ 1.50 lb

Ibérico Pork Pluma is located at the back of the loin, right where the shoulder begins. Its name comes from its triangular, feather-like shape, and its fine marbling gives it unmatched juiciness. As one of the most prized cuts of Ibérico pork, it offers exceptional tenderness and a perfect balance of lean meat and fat.

Thanks to its natural marbling, the meat remains incredibly juicy after cooking, releasing an intense flavor with a pronounced umami profile. Grilled or broiled, it browns in seconds, creating a perfect contrast between the caramelized exterior and the succulent interior. Its tender texture and well-distributed fat make each bite melt in the mouth, leaving a lingering, nuanced aftertaste.

When cooked at low temperatures, it develops even greater depth, enhancing both its tenderness and rich flavor.

A must-have cut for chefs and meat lovers seeking the ultimate Ibérico pork experience.