The End Loin is the most prized part of the pig in Spain. The meat is absolutely superb, so succulent and juicy, and needs very little seasoning to be spectacularly delicious. Roast, grill or sear, then serve whole or sliced. This cut is called “Pluma” because it’s shaped like a feather.
Iberico is a legendary Spanish breed of pig that produces meat with incredible flavor and succulent texture. It is considered the “wagyu of pork”, renowned for its ample marbling. Iberico pork is meltingly tender with a buttery richness and unmistakable sweet, savory, nutty flavor. Pasture-raised, free range on Spanish Dehesas with a natural diet, no growth hormones or antibiotics. Prepare as you would conventional pork but expect significantly greater taste sensations.
Twenty four 12 oz End Loins, ~18 lbs total. Origin: Spain
