December wines... 1/2

OOOOHHHHH PLUMA !!!
that’s fantastic...my wifes brother in law is a butcher and I also tasted that this ysummer...wow !!
apparently a lot of this cut goes to Japan ! ?

First time ever I’ve heard something like this... Well... every pork have this meat on them :) so it depends on butcher ability and on pork quality. Obviously the best, as usual, is the ’iberico’ labeled, but, for instance, my wallet is not always so happy so I don’t buy it everytime I’m the mood for secreto/pluma so I buy the usual ’white pork’ (we name it this way in Spain when it’s the common pork). It’s cheaper, but really yummi anyway. It’s the same difference than with jamón serrano, lomo, cabeceros, morcón, chorizo... and all this kind of things :)

Regards,

Jose

Well this guy I know swears lots of the pluma goes to Japan.
I don’t know for sure....but it sure was tasty !

Well, love is sharing... pluma to Japan and secreto for us ;) Anyway, these three meat cuts of pork we’re speaking about are, IMHO, some of the best and easier to cook... and let me add the solomillo! #-)

Cheers,

Jose