Pluma is a special cut taken from the neck end of pork loin. In Spanish, it translates to 'feather' cut - due in part to the wing-like shape. This part of the pig is marbled liberally with fat that melts and suffuses the meat with tender, succulent flavour, making it great for grilling. Cook as you would a medium steak for the best results. This cut is from Spanish Iberico pork, which is extremely tender, smooth and has a mild nutty flavour. Frozen.
Recipes that use Iberico Pork Pluma
About the producer
Calderón & Ramos, Spain
Calderon & Ramos' highly qualified team is dedicated to raising pigs in a sustainable manner, delivering premium Iberico Pork you can trust. The Iberico Cebo at Sasha's Fine Foods has a very soft and smooth mouthfeel, and is less salty compared to Cebo de Campo or Bellota. The pigs are at least 50% Iberian breed, and farmed for a minimum of 10 months. They are fed a combination of grain and fodder, which consists mainly of cereals and legumes. The pigs are raised without the use of antibiotics or hormones.