Triangular muscle from the front part of the loin in contact with the pork collar. The word Pluma translates as “feather” due to the wing-like shape. It is very tender and juicy, and considered the most authentic flavor of acorn fed Iberico, thanks to the high percentage of infiltrated fat.
Ideal for grill, wok or bbq, but also stew. Be careful not to overcook, medium rare is the best.
Acorn-fed pure Iberico
Pork meat from purebred Iberico pigs raised in Texas, in free-range family farms with a diet based on natural pastures and organic feed. The last growing period, pigs are released in live oak forests to be finished in acorns, which give to the meat healthy properties and a special nutty flavor.