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Description of Pluma Iberica de Bellota | Pork End Loin
Embark on a culinary journey to the heart of Spain with our Pluma Ibérica de Bellota, a gourmet cut revered for its unparalleled flavor and tenderness. Derived from the illustrious Iberian pigs, this exquisite cut is uniquely cherished for its diet of sweet acorns (bellotas) from the oak groves of the Spanish Dehesa.
Authenticity: Delight in the authenticity of our Pluma Ibérica de Bellota, sourced directly from free-roaming Iberian pigs nurtured on a rich diet of acorns.
Supreme Flavor and Texture: Relish the signature nutty flavor and buttery texture that sets the Pluma Ibérica de Bellota apart from other pork cuts.
Versatile Culinary Gem: Whether grilled, roasted, or seared, the Pluma Ibérica de Bellota is a versatile star, ready to elevate any meal to a gourmet level.
Indulge in the premium taste of a culinary tradition that dates back centuries. The Pluma Ibérica de Bellota is more than just a cut of pork; it's an invitation to experience a rich tapestry of Spanish flavors and culinary craftsmanship.
The fatty marbling inherent in this prized cut not only encapsulates a unique flavor profile but also ensures a succulent, melt-in-your-mouth experience with every bite. Revel in the luxury that is the Pluma Ibérica de Bellota and transform your meals into a Spanish feast worthy of a connoisseur.
Unveil a realm of sophisticated flavors with our Pluma Ibérica de Bellota. Order yours today and taste the rich legacy of Spanish gastronomy.
HOW TO COOK IT
Thawing: If frozen, thaw your Pluma Ibérica de Bellota in the fridge for 24-48 hours.
Room Temperature: Allow the meat to reach room temperature for about 30-60 minutes before cooking.
Seasoning: Season lightly with salt and olive oil to complement its natural flavors.
High Heat: Preheat your grill or skillet to high heat.
Cooking: Sear the Pluma Ibérica de Bellota for about 2-3 minutes on each side for a medium-rare finish.
Resting: Let it rest for 5-10 minutes to allow the juices to redistribute.
Slicing: Slice against the grain for tender bites.
Enjoy: Relish the exquisite taste of your Pluma Ibérica de Bellota!
WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?
Iberico Pork is commonly called the “the wagyu” of pork because of its noticeable high marbling. This is due to the breed of the pork (Iberian) and how they are raised. We source these pork chops from the very best farms in Spain.
To be called Iberico" it must be from black Iberian pigs and raised in Portugal or Spain. We work with different farms like Farm “vera Vieja” which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture that provides the highest quality acorns, grass and excellent grazing fields, which is where these pigs are raised eating acorns and grass!
At the end of the day, it is all about the genetics, the feed, and the lifestyle of the pork. Treating them just right, following humane practices, and allowing the animals to roam freely and happily. They grow slowly, and that makes Iberico pork much more expensive than what you will find at your local grocery store... and the difference is something you can taste. Iberico pork is tastier and healthier.