The pluma cut of Ibérico pork is beautifully marbled with fat that melts away as you cook it, bathing the pork in rich flavor. When we first cooked pluma, we couldn't believe how tender and rich it was. This is how pork is supposed to taste!

Salt and pepper these Ibérico pluma boneless end loins and grill over medium high heat, or in a cast iron skillet. The delectable pork will sizzle and crisp on the outside, with a juicy pink center. Let rest for 5 minutes before serving.

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

Ibérico pluma is a cut of pork from black Ibérico pigs that range freely across the vast 'dehesa' oak forests of southwestern Spain. There they feast on natural grasses and herbs. This special diet lends an incredibly complex flavor to the pork, and all that exercise allows the meat to be marbled with beneficial fats.

Your order will contain two pieces of pluma pork end loin, frozen and packed in dry ice.

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.