Pluma Iberico de Bellota

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Pluma Iberico de Bellota

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Features: Comes from the darker shoulder section of the loin with more fat making this cut even more tasteful than the loin. It is thought that the shape and size is similar to a feather or pluma in Spanish. This cut of meat stands out for his tenderness, juiciness and flavor.  

Breed: Iberico de bellota

Origin: La Alberica, Salamanca, Spain

Flavor Profile: The Ibérico pig has the exclusive ability to store large fatty deposits, which infiltrate the muscle mass,liberally marbling the meat in appearance and giving it an incomparable tenderness and texture. This genetic trait, paired with the unique rearing and feeding of the pig on the entirely natural diet of its surroundings in the Dehesa, is the secret to its fine flavor.

Spec: The Pluma, Presa, and Secreto are decidedly Spanish cuts originally derived from Iberico pigs. This is because the Spanish break down the whole hogs, “hot,” or before the deep chill. This allows the butchers to pull the smaller muscles from the deep layers of pure white iberico fat more easily than in standard pork production. 

Season: Harvested in Spring, available year-round

Purchasing Options: Sold by the pound, flash frozen

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