Frozen Spanish Iberian Pork Pluma (available only from La Tapería)

Pluma is the cut situated between the top of the shoulder and the beginning of the loin. It is sought-after for its softness and is a very red cut of meat with a large proportion of infiltrated fat.

The best way to prepare this cut is on the drill seasoned with salt pepper to taste. The center of the steak should still be pink. This cut has less fat than other types of Ibérico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavor.

Brand: PAÍS DE QUERCUS
Size: 0,5 - 1 kg

Ingredients: Iberico pork meat (ibérico de bellota)