Caution: Product delivered in the defrosting phase. Consume within 72 hours after defrosting.
The Ibérico de Campo pig that Dehesa Ibérica selects from its partner producers is an Iberian pig, recognizable by its black legs. It is raised extensively in the Dehesa. Otherwise known as Cebo de Campo, it feeds on high quality cereals, grasses and acorns. It is its diet that, among other things, gives it the unique taste that you have chosen just for you.
The pluma : What part of the Iberian pig of campo ?
Located in front of the lomos, the pluma is a muscle in the shape of a flint-tip. As a thin layer of nutty fat wraps the meat, it gives the pluma an amazing tasty flavour.
How to cook it ?
Preferably on the griddle or in a very hot pan, without fat. It can be cooked whole, like a duck magret, but if possible, it should be eaten « rosé » to appreciate its smoothness, its « jugosidad ».
It can also be cut into steaks about 1cm thick, seized over very high heat to have a crispy texture on the outside but be careful not to overcook it to keep its flesh pinkish inside.
A few flakes of fleur de sel on top, 1 or 2 turns of the pepper mill for amateurs. All that remains is to savour. Enjoy!
Caution: Product delivered in the defrosting phase. Consume within 72 hours after defrosting.