Frozen Ibérico Pork end loin steak - Pluma

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Acorn Iberian
Food: Feed + Cereals + Acorns + Herbs + Wild Plants

Weight: 1.40 lb - 2.50 lb

Pluma

If you're one of those who wonder what part of the pig is the "pluma" feather, at Enrique Tomás we explain it to you very easily. The pluma is just what is before the porkloin and is also a part of the pig with a lot of flavor. Normally you won't find them in supermarkets, as they are very sought after parts. Most likely you will find it in a butcher's shop or surely already in the Restaurant. We will take it toyour home, ready for you to grill it.

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  $70.12

Weight: 1.40 lb - 2.50 lb

Pluma

Breed Acorn Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants

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Delivery in 24-48 hours on the peninsula
Returns in 7 days from receipt of the product

Gluten and lactose free
Delivery in 24-48 hours on the peninsula
RETURNS IN 7 DAYS FROM THE RECEIPT OF THE PRODUCT

Where's the pluma pork-(feather)?

It is located between the shoulder blades and is very balanced between the amount of lean meat and the fat streaks. Two feathers of between eighty and one hundred grams each are obtained from each pig.

The ideal preparation for the Iberian feather is to grill it over a high heat, toasting it well on the outside and leaving it tender on the inside. It is perfect for an informal dinner accompanied by some seasonal mushrooms, some gourmet pâté or a foie and a good red wine.

Ingredients

The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.

Instructions

It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.

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