- Super tender, juicy cut
- Certified free range
- From Covap, a farmer's cooperative in Cordoba
- USDA approved - Shipped frozen
- 2 pieces per package
- Size - Approx. 1 lb/450 g
This acorn fed, free range Ibérico pork from is marbled with flavorful fat that melts away when you cook it. When we first cooked pluma, we couldn't believe how tender and rich it was. This is how pork is supposed to taste!
Salt and pepper these pluma end loins and grill them 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 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 'secreto' skirt steak.
Ibérico de Bellota pluma is a cut of pork from black Ibérico pigs that range freely across the extensive 'dehesa' oak forests of southwestern Spain. There they feast on huge amounts of sweet acorns and natural grasses. This special diet lends an incredibly complex flavor to the pork, and all that exercise allows the meat to be marbled with beneficial fats.
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.
Iberico de bellota pork.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Fantastic! Arrived frozen in 2 days, it is delicious pan-seared in olive oil with a bit of salt and pepper before cooking. Little crispy bits at the edges, juicy on the inside, like no other pork I've had. "
Peter R - Huntingdon, PA - Aug 19, 2016
"Regular shipping to DC area arrived less than 2 days still totally frozen and with dry ice not yet melted. Found this page of cooking instructions that worked perfectly for me -- very hot fire in a weber kettle. http://paisdequercusblog.com/wp-content/uploads/2014/10/GOURMET-BARBECUE-blog.pdf "
howardl - College Park, MD - Dec 27, 2015
"Excellent flavor and texture. Would order again."
William Johnson - Mocksville, NC - Dec 14, 2015
Marylyn Williams - CHARLOTTE, NC - Oct 18, 2015
"Without a doubt, this was the best pork I have ever eaten!"
Laurie - Center Valley, PA - Sep 11, 2015
"arrived promptly, in great condition. "
Isabel - WESTON, MA - Jul 12, 2015
"Excellent. Will buy again."
Michael Hernandez - Monroeville, NJ - Mar 22, 2015
"This meat is beyond delicious.......salt pepper and grilled......perfectly pink in the middle. "
ROBIN FORMAN - PALM BEACH GARDENS, Florida - Jan 4, 2015
"Grilled over charcoal, this was without a doubt the best pork my wife and I have eaten. Period. We will be ordering more soon."
John Hopper - Houston, TX - Jul 13, 2014
"Great. Moist and flavorful. Roasted it in the oven with some salt, pepper, ancho chile powder and olive oil. Turned out great to eat by itself and I used leftovers to make amazing sandwiches."
Long - pittsburgh, PA - Aug 26, 2013
"Very rich and succulent. Be careful to not overcook as the amount of fat on the inside will dry up quickly. "
Kurt Huhner - New York, NY - Jun 2, 2013
"I grilled this very simply seasoned with a little salt and honey. My friends thought it was beef. Such great flavor!!"
Allen Proulx - Starkville, Mississippi - Jan 6, 2013
"I ordered this after Christmas and prepared it today. Salt, pepper, and broiled it in the oven. Unlike any meat I've ever tasted and so good. Pork, but a delicate, faintly sweet flavor. I sliced it thin and served in on Galician bread. Couldn't be a better sandwich or meal."
Joy - Madison, Alabama - Apr 30, 2012