The pluma obtained from the front part of pork loin. It is a thin cut with an elongated and almost triangular shape that gives its name to the cut itself. It is less popular but very tasty, and thanks to its position next to the loin, it has an incredible texture and quality.
It is a very versatile cut, commonly cooked on the grill. It is important not to overcook it, so that it remains as tender as possible. In addition, it is usually found on the barbecue or the grill, or also in stews.
Available formats
Entero, al vacío
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
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Headquarters
c/ Borges Blanques, 19
P.I. La Borda PO BOX 49
08140 Caldes de Montbui, Barcelona, Spain
Tel. +34 93 837 40 00
Email: jacsa@jac-sa.com
Factory
Ctra. Santpedor-Navarcles, km 0,5
P.I. Pla del Mas,
08650 Sallent, Barcelona, Spain
