Acorn fed 100% Iberico Feather Loin Muscle - Pluma De Bellota 100% Iberico

price per pound

The pork flank is also called “pork matambre”. Is attached to the back of the loin. It is smaller cut with similar qualities.

It’s name comes from its flat triangular shape, which is similar to a feather or a wing. It has a wonderful texture and a perfect balance between meat and fat. Each pig has only two small plumas, so it is one of the most desirable and delicious cuts

Oven roasted, pan seared or grilled (recommended). Light sauces high in acid or lightly sweet, pairs great with most of our cuts.