When we first grilled pluma, we were amazed at how juicy and rich it was. The marbling melted almost instantly, the edges turned golden and crisp and the first bite was incredibly tender. This is how pork is supposed to taste!

The secret to this exceptional pork is the rich acorn diet and outdoor pasture lifestyle of the Ibérico pigs. Only found in Spain, these special pigs spend their lives wandering the dehesa woodlands of southwest Spain, grazing on grasses, wild herb, and sweet bellotas (acorns). The acorn-rich diet and plentiful exercise produce a pork marbled with flavor. Each bite is deliciously rich, yet surprisingly light. It tastes nutty, savory and a little wild.

Salt and pepper these Ibérico de Bellota pluma loin steaks and grill them over high heat or sear them 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.

COVAP is a cooperative owned by 300 family farms of COVAP in the ancient Valle de los Pedroches. They raise their Ibérico pigs on the dehesa pasturelands, an ancient landscape dotted with holm oaks and cork trees that provide the nutritious acorns that make this pork so special.

You will receive your pluma steak shipped with dry ice. Thaw before cooking and serve with a good bottle of wine and freshly baked bread for a meal that everyone will remember.

The USDA recommends cooking whole cuts of pork to 145°F, measured in the thickest part of the meat.