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Pluma Iberica de Bellota | Pork End Loin
15
Translation missing: en.products.product.price.regular_price $74.99 2-Pack
or 4 interest-free payments of with 
Translation missing: en.products.product.price.sale_price $74.99 Translation missing: en.products.product.price.regular_price
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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.
Key Highlights:
- 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.
This item MIGHT be delivered frozen.
Buy it and cook it like our customers did
Customer Reviews
5.0 Based on 15 Reviews
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JF
06/05/2022
John F. I recommend this product
S
02/14/2022
SG I recommend this product
Incredible!
I ordered the plumas a couple of weeks ago. Let me first say that the entire M&B team has been nothing short of exceptional. They went out of their way to help me with my order, offered advice on what delivery option to chose, and were incredibly gracious and helpful every single step of the way. My order arrived packed with ice blocks, and still rock solid frozen. I made this today for Valentine's dinner. My husband INHALED it, and asked me when I could make it again at least 4 times during dinner. 😅❤️ Now, about the pluma... Buy it! Do it. DO IT! It is without a doubt the most tender, juicy, succulent cut of pork you'll ever eat. AND it's incredibly easy to prepare. No sauce needed, this pork is so flavorful, it needs absolutely nothing except a quick marinade with olive oil and fresh thyme, and a sprinkle of sea salt before you sear it. Instructions : Thaw in fridge overnight. Remove the few strands of sinew if needed, and the really big pieces of fat on the surface of the meat. There will be plenty enough fat left (it's completely layered with it), and it will smoke less in your kitchen. Let it come to room temp for at least 35min, marinating in a ziploc with a little olive oil (just a brush) and some fresh thyme. In a hot pan with a Tbsp or two of olive oil, salt one side (sea salt) and sear it 4 min, salt top and flip it, 2 to 4 minutes on the other side, depending on the thickness. Use an instant read thermometer, take it off the heat at 120 °F, losely cover with foil, and wait 10 minutes before you slice it. I used a heavy bottom stainless steel pan, but cast iron would work really well as well. You can also toss it outside on the grill if you have one. But it's a relatively thin cut that lends itself to searing on the stove really well. If you opt for charcoal grill, i would cook a secreto instead of a pluma. Serve pink to medium rare. This isn't your average porc. Iberico is cooked and served like you would a ribeye. I would definitely order this particular cut again, and I wouldn't dream of ordering it anywhere else than from the M&B team. You guys ROCK! SG
MD
01/23/2024
Marty D. 
United StatesI recommend this product
RR
10/22/2023
Ryan R. United StatesI recommend this product
Very unique product
This is a fantastic cut of pork, perhaps the best ever. But it is a challenge to cook it hot and fast enough to render all the fat properly but not so much that you over cook the meat. But once you get good at it your technique? Bruh, please. It’s like if babybacks and a Wagyu NY Strip had a baby.
DE
02/16/2023
Dustin E. I recommend this product
Oh my!
Let me start by saying that I’ve never spent this much money on just under a pound of pork. Well any meat for that matter. Having said that, I’m glad I did. It shipped well, cooked extremely easy and tasted amazing! We had a wonderful Valentines Day dinner. We also thought the Oyster Bay pino noir paired great with it. Thank you