Just looking for personal recommendations on how to cook it? I did a quick search here and found a couple of useful threads from a few years ago and to me logic would suggest not to muck about with it too much? i.e cook / sear at high heat to medium rare with nothing but some salt and pepper seasoning? Rest for a short while then slice and serve? With what?
Hopefully I am not too far off the mark but suggestions welcome? Thanks.
I ordered some from Crowd Cow awhile back and used their instructions for cooking. Came out perfect.
Bring the pluma to room temperature (30–45 minutes out of the fridge) before cooking.
Get your cast iron skillet, grill, or flat-top hot — at least 425–450°F.
Pluma has its own rich, nutty flavor. Season simply with salt and pepper or brush lightly with olive oil and garlic.
Sear for 3–5 minutes per side, depending on thickness. You’re aiming for a beautiful crust and an internal temp of 135–140°F. Let the marbling do the work.
Rest 5–10 minutes. Slice against the grain into ¼" slices for maximum tenderness.
Pluma Iberico is a special cut that helps butchers make the most out of an Iberian pig. Since the world-famous ham comes from the hind legs of these black-footed pigs, the rest of the carcass can be overlooked by consumers and butchers alike. However, it would be a shame to waste the life and meat of a pig just for one
I’d personally incorporate some citrus and herbs. Maybe pibil or mojo style. Perhaps enjoyed with a gremolata. There are many ways to do it, but it’s a fantastic pairing.
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