La Prudencia Iberico Pluma | ūü¶ÜThe Bow Tie Duck Manila
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La Prudencia Iberico Pluma

A feather on your cap (or plate)

The La Pru¬≠den¬≠cia Pluma, or the ‚Äč‚Äúfeath¬≠er cut,‚ÄĚ is a spe¬≠cial pork cut from the famed Iberi¬≠co pig, which was raised in free¬≠dom in the Extremadu¬≠ra region of Spain.

TAST­ING NOTES FROM THE CURATOR

Aes¬≠thet¬≠i¬≠cal¬≠ly, it does indeed resem¬≠ble some¬≠thing like a feath¬≠er (or pluma), with its wing-shaped cut. With its lean meat cov¬≠ered by an abun¬≠dant lay¬≠er of fat, this Iberi¬≠co pork looks slight¬≠ly strange and inter¬≠est¬≠ing to those unfa¬≠mil¬≠iar. But the lay¬≠er of fat is what makes the La Pru¬≠den¬≠cia Pluma so tasty and suc¬≠cu¬≠lent. A pre¬≠mi¬≠um pork cut with exquis¬≠ite fla¬≠vor; this Iber¬≠ian delight is an excit¬≠ing addi¬≠tion to your meat repertoire. 

PREPA­RA­TIONS AND PAIRINGS

A spe­cial cut, this La Pru­den­cia pork is mar­bled lib­er­al­ly in fat, mak­ing it great for bar­be­cues and grills.

The unques¬≠tion¬≠ably per¬≠fect way to pre¬≠pare it is the sim¬≠plest way: grilled hot and fast with only a lit¬≠tle bit of salt to fin¬≠ish. Ide¬≠al serve is medi¬≠um-rare to medium.

Pair it with a cold beer, like this one from Mitchell‚Äôs. It‚Äôs a per¬≠fect sum¬≠mer sun¬≠set combination.

If you like to serve this with wine, a bot¬≠tle of Bode¬≠ga y Vine¬≠dos Valder¬≠iz Valde¬≠hermoso Roble will work per¬≠fect¬≠ly.

QUAL­I­TY, ALWAYS

Bred in La Prudencia’s own herd, the Iber­ian pig is fed in vast mead­ows with acorns from holm oaks and cork oaks, from Novem­ber to Feb­ru­ary, or what they call the mon­tan­era fat­ten­ing sea­son. The pigs live in free­dom, allowed to roam the area and inte­grate with the ecosys­tem. They eat around nine kilo­grams worth of acorns dai­ly, and get much exer­cise, which leads to the devel­op­ment of intra­mus­cu­lar fat that makes their pork so succulent.

The pluma is a spe¬≠cial cut tak¬≠en from the neck end of the pork loin; the mus¬≠cle it comes from is called the Rhom¬≠boideus, and there are two on each pig. The Iber¬≠ian pork is then cured long and slow in the Az√°l¬≠varo hills, and it is there that some of the great¬≠est del¬≠i¬≠ca¬≠cies Spain offers world gas¬≠tron¬≠o¬≠my is born.

Storage Instructions

Your cut of Iberi­co Pluma comes frozen and vac­u­um packed. Store in freezer.
Thaw only when about to cook. 

Cooked left¬≠over meat can only be kept in the fridge for 3 to 4 more days. Con¬≠sume immediately. 

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