Pluma is a marbled cut of boneless pork with flavorful fat that melts away when you cook it on the grill or cast iron skillet. Each bite is so rich and delicious, you will see why this is the finest pork in the world. This pluma is from Cinco Jotas, Spain’s premium brand of Ibérico pork and jamón.  

Amazingly, the antioxidant-rich fat in this pork is good for you, like extra virgin olive oil. Really! That is why they call acorn-fed Ibérico pigs 'walking olive trees.'

Salt and pepper these cuts of pluma and grill over medium heat, or in a cast iron skillet. Cook until browned and crisp on the outside with a touch of pink in the middle.  

Cinco Jotas Ibérico de Bellota pork is from pasture-raised, acorn-fed Ibérico hogs raised near Jabugo, Spain. They live their lives outdoors, grazing on fresh grass and sweet acorns. This incredible diet adds a deep flavor and a fat that literally melts in your mouth.

The pluma is a cut from the end of the loin, and with more fat than the presa steak or the solomillo tenderloin. Pluma is fairly thin, but a little leaner than the 'secreto' skirt steak.

You will receive your pluma end loin frozen, delivered on dry ice. Thaw to room temperature before cooking. Serve with a fine bottle of wine and a good, crusty loaf of bread!

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.

NOTE: this item is CA Prop 12 compliant.