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 oak forests of southwestern Spain. 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 cooked, it is tender and rich. To prepare pluma iberica, 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.
Visit Product Page
