WHAT IS PLUMA IBERICA? Pluma Iberica is a cut from the end of the loin. It is juicier than presa steak or solomillo iberico. Pluma is fairly thin but leaner than secreto skirt steak. Pluma Iberica comes from black Iberico 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 flavour to the pork, and all that exercise allows the meat to be marbled with beneficial fats. Pluma Iberica is a pork cut that is well 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! HOW TO COOK PLUMA IBERICA? Our favourite way to prepare pluma iberica is to season with salt and pepper and grill or sear the pluma, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour. HOW WILL I RECEIVE MY PLUMA IBERICA? You will receive one frozen vac pac of pluma iberica delivered on ice pads. If you are not using the pluma straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM PLUMA TO PLUMA, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR PLUMA IBERICA.
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