This cut of premium Ibérico pork is intensely marbled with fat that melts away as you cook it, bathing the pork in rich flavor. When we first tasted pluma, we were amazed at how rich and juicy it tasted!

Bring your Ibérico pluma boneless end loins to room temperature and season with salt and pepper. Then grill them over medium high heat, or in a cast iron skillet. As the fat melts away it will crisp on the outside, with a juicy pink center. Rest for 5 minutes before serving.

Cut from the end of the loin, pluma has more marbling than the 'presa' steak or the 'solomillo' tenderloin. Pluma is fairly thin, but somewhat leaner than the 'secreto' skirt steak.

This pork is sourced from Ibérico pigs that wander freely across the ancient 'dehesa' oak forests of southwestern Spain. There they wander together, munching on natural grasses and herbs. This exceptional diet and plentiful exercise lend an intense flavor and allows the meat to be marbled with beneficial fats.

Your order will contain two pieces of pluma pork end loin, frozen and packed in dry ice.

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.