Spanish Pork
Iberico bellota pigs are fed on acorns, giving the meat a beautiful sweet nuttiness.
The pluma cut is found at the bottom end of the loin and is the pork equivalent to the flank and is very succulent and delicate.
This meat is heavily marbled and is the pork equivalent to Wagyu beef
It is exceptional.
You can eat this medium rare. Fry in butter and a splash of olive oil for 4 to 5 minutes on each side and rest for 10 minutes.
Guaranteed to be the best pork you have ever tasted.
Each Pluma weighs between 350 - 450g