Iberian Pork Pluma new acorn-fed) native and pure-breed Iberico

acorn-fed) native and pure-breed Iberico ham

Salt and pepper are added and mixed with blood to give it its characteristic colour and taste until obtaining a homogeneous mass before being stuffed and cooked

from native breeds of sheep originating in the central highlands of Spain ("la meseta")

2kg Confit White Asparagus

The acorn-fed nature of the Iberian native pork breed

Iberian Pork Pluma new acorn-fed) native and pure-breed IbericoPluma Ibrica The Iberian pork offers quality meats to which the professionals of the catering industry take much advantage and which are acquiring a deserved recognition among lovers of good cuisine, as is the case of the Iberian Pluma. The Iberian Pluma is a cut of the Iberian pork that is located in the front of the loin, next to the Presa, and has a characteristic triangular shape (hence its name which means "feather"). It is elongated and not very