Iberico Pork Pluma Cut
Using only Iberico purebred pigs, raised 100% on acorns, Iberico Pluma Cut shines in the world of specialty meats. Moreover, many gourmands seek out this specific pluma cut for its flavor and juiciness. Located from the end of the pork loin, the lean profile perfectly suits tartare preparation.
For tartare preparation, trim the fat and par-freeze (cure) with your choice of acidity (lemon or lime) and fresh herbs for 4-6 hours. Thaw, dice finely, and serve.
In adidtion to tartare, the Iberico Pluma Cut tastes great with a quick pan sear.
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