Spanish Iberico Pork Pluma ( Top Loin )


1. Pluma – the original package has been cut into several portions

2. Adequate amount of sea salt

Cooking method:

1. After thawing, dry the pluma with kitchen paper and put the leave at room temperature for half an hour

2. Pan-fry the pluma without oil on both sides.

3. Pan-fry the first side, pour the sea salt and fry until golden brown; repeat on another side

4. Cover the frying pan for 2-3 minutes and adjust to small heat

5. After picking up, put the food on warm foil paper for 2 minutes.

6. Serve the dish

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