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Pluma Iberica | Pork End Loin
WHAT MAKES JAMON IBERICO SPECIAL? WHERE IS IT SOURCED FROM?
To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.
This is particular piece comes from black pigs that are free range and fed on a grass and grain based diet.
Our Pluma comes from Iberico hobs raised in Spain, at Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields for its Iberico pigs. The farm is quite big and holds itself to the highest standards. All the pigs are then processed at El Navazo slaughterhouse which is the most modern and state-of- the-art meat processing facility in Europe
Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case. These jams come from pigs who roam freely their whole life and are fed a diet of grass and grain.
This item MIGHT be delivered frozen.
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Rated 5 out of 5
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Pluma Iberica
Most amazing pork I have ever eaten.
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Rated 5 out of 5
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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…
| What did you think of it? Click on the number :) |
Rated 5 out of 5
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The king
Amazing
| What did you think of it? Click on the number :) |
Rated 5 out of 5
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