We find the 'pluma' among the juiciest of cuts of Ibérico pork. This acorn fed, free range pork is marbled with flavorful fat that melts away as it is grilled. When we tried this cut for the first time, we couldn't believe how tender and rich it tasted.
Ibérico de Bellota pork comes from indigineous black pigs of Spain that wander freely across the medieval 'dehesa' oak forests of southwestern Spain. There they gorge themselves on acorns and natural grasses. This diet provides an incredibly complex flavor to the pork, and all that exercise marbles the meat with beneficial fats.
We suggest you salt and pepper these plumas and grill them over charcoal. A lot of the fat will melt away until you have a perfectly delectable piece of pork that will taste the way pork should taste - juicy and delicious.
Your order will contain two pieces of pluma 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.