The pluma cut of Ibérico pork is beautifully marbled with acorn flavored fat that melts away as you cook it, bathing the pork in rich flavor. When we first grilled a pluma steak, we couldn't believe how tender and rich it was. This is how pork is supposed to taste!
Our Ibérico de Bellota pork is the finest quality in Spain, sourced only from pasture-raised pigs that feast on sweet acorns in the ‘dehesa’ forests. You can find other Ibérico pork on the market, but if it is not Bellota, it is not the acorn-fed best quality.
Salt and pepper these Ibérico pluma boneless loin steaks and grill over medium high heat, or in a cast iron skillet. The delectable pork will sizzle and crisp on the outside, with a juicy pink center. Let rest for 5 minutes before serving.
The pluma steak is a cut from the end of the loin and is juicier than the 'presa' steak or the 'solomillo' tenderloin. Pluma is fairly thin, but leaner than the ‘abanico’ skirt steak.
Montaraz Ibérico de Bellota pork comes from Ibérico pigs that range freely across the vast 'dehesa' oak forests of southwestern Spain, munching on grasses, herbs and huge amounts of acorns. This special diet lends an incredibly complex flavor to the pork, and all that exercise allows the meat to be marbled with beneficial fats.
Amazingly, the antioxidant-rich fat in this pork is good for you, like extra virgin olive oil. Really! That is why they call acorn-fed Ibérico pigs ‘walking olive trees.’
Your order will contain two pieces of pluma pork end loin, frozen and packed in dry ice.
The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.
Montaraz pork is certified Prop 12 compliant, which means the animals are raised with care, meeting or exceeding the animal welfare standards set by California Proposition 12.
