spanish iberico pork pluma
ribeye cap are two triangular pieces of meat taken from the middle of the shoulder and tenderloin. they are called pluma because they are similar in shape and size to feathers. they are the tenderest part of iberico pork. this meat is one of the best parts of iberian pork. it has a lot of fat and the fat in lean muscle creates a marble pattern, as top-quality beef, soft and tasteful.
suggestion: suitable for frying in a pan or grilling on an iron grill. you can enjoy the tenderness, juiciness and unique aroma of the meat without too much treatment.
* photo for reference only
** supply while stocks last