Iberico Rib Cap 'Pluma' Steak

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If ribeye had a pork equivalent… this is it. Cut from the neck end of the loin, the Ibérico pluma is often called the rib cap of pork—and for good reason. It’s got that same balanc e of tenderness and rich marbling, but with a lighter, cleaner finish that keeps you going back for another bite. Thin, feather-shaped, and beautifully marbled, this cut is designed for high heat. As soon as it hits the pan, it starts to self-baste—crisping on the outside while staying juicy and tender inside. This is one of Spain’s most prized cuts… and once you try it, you’ll understand why. Approximately 1.5-2 pound per piece. To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail. All sales are final. Show more