The Iberian Pork Pluma is located on the shoulder of the loin, giving it a generous marbling of fat through the meat leading to its flavorful tenderness. This meat is juicy and fairly thin. Offering much more fat than the Presa and Solomillo, the Pluma is however, leaner than the Secreto. With its rich flavor, this meat can be simply grilled or barbecued for a delightful taste with salt and pepper for seasoning.
Storage: Store in freezer.
Shelf Life: See date on package.
Blazquez s Black Iberico pigs are chosen and processed based on the strictest criterias for generations. The opportunity to taste the delicacy of fresh Iberian pork is rare, but one that is increasingly offered at gourmet restaurants and establishments. Its tender, moist flesh is the perfect canvas for the masterpieces created by the world?s most famous chefs, who have made secreto (pork skirt steak), pluma (loin-end fillets), presa (collar-end fillet) or tenderloin, among other delicacies, the cornerstones of their culinary art.