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Iberico Bellota End Loin (Pluma)

approx. 18lbs total | Free Shipping

Iberico Bellota Pluma (pork end loin) is one of the most cherished cuts from this legendary Spanish breed. Raised free range, the animals naturally develop a large amount of intramuscular marbling that results in extraordinarily juicy meat with unparalleled flavor. Iberico Bellota Pluma can be roasted, grilled, or seared, and served either whole or sliced.

Iberico pork is a Spanish culinary treasure. Most widely known for its aged hams, Iberico pork amongst the finest pork in the world, and Iberico Bellota is its zenith. The pigs graze on grass & forage in traditional Spanish pastures known as dehesas. No added growth hormones or sub-therapeutic antibiotics are ever used. Come fall, they gorge themselves on acorns during their last few months, developing extra marbling and fat that tastes uniquely sweet as it melts in the mouth.

* Minimally Processed, No Chemical Ingredients


1 case (24 pieces, approx. 18lbs)


  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen



Keep iberico pork cuts frozen until you need them, then thaw before cooking.

Thawing Tips

Trim any silverskin off the surface of the pluma before cooking it (how to remove silverskin).

The pluma end loin is delicious cooked quickly over dry heat.  Try it roasted, grilled, or seared.  Serve it either whole or sliced.

The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving.  However, iberico is often served more rare in Spain.

Iberico Pork Recipes

Learn more about how to cook Iberico pork. Go to the Test Kitchen →

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