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.

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