Iberico Pork Pluma Feather Loin Cut - Iberico de Bellota, 100% Acorn Fed

Once you’ve tried this Pork Pluma: it’s sure to become an immediate favorite! Pluma is the tender muscle located on top of the loin’s end. Sourced from Spain’s famed Iberico hogs, not only is this an exceptional portion, but it comes from one of the most exceptional meats in the world.

Iberico de Bellota hogs, are raised on the Iberian Peninsula of Spain among the acorn forests and rolling valleys. The hogs are allowed to roam and graze at will, feasting on the fallen nuts and forest tubers.

This natural lifestyle and unique diet imbue their acorn-fed meat with a delicious nutty, sweet flavor and deep red coloring. Beautifully marbled, many compare Iberico pork to Wagyu. Both types of meat have a generous amount of intramuscular fat that is evenly distributed.

Flat and triangular in shape, the Iberico Pluma is a relatively small cut, about 1-pound in weight. Prepare this portion quickly to keep it at its best. Season simply with salt and pepper and grill or pan sear quickly to enjoy its inherent tenderness and delicious natural flavors. The perfect balance of meat and marbling; you’ll be getting rave reviews from everyone lucky enough to try it.