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Iberico Acorn-fed Pork " Pluma "

It is the final part of the loin and has a triangular shape, not to be confused with the tips loin, and has also been called “butcher’s steak”. It is juicy, tender, soft to the taste .... perfect for the grill. Its weight is abour 250 grs. Price per kilogram. Frozen item.
23,10 €
Product SKU: 02191
Product Availability: In Stock
Rating: 5/5
Description

  asar  brasear estofarfreir hornear     cerdo - pluma

 

Why do we offer frozen meat ?

Iberian pigs fed on acorns and pasture grasses are slaughtered in the months of January, February and March, when the acorn-harvesting season, also called “montanera“, ends. During those three months “País de Quercus” packs and deep-freezes (minus 41 °C) all the meat of the season so you can enjoy it all year round without any loss of quality.

Do you know the difference between an iberian pig and an iberian acorn-fed pig ?

An Iberian pig can be fed all its life with grains and legumes (that pork is called simply “Iberian pig” or “cebo Iberian pig” ) or can be fed during its last three months of life with acorns, during the “montanera“ (period between November and March when the acorns fall from holm- oaks). During that time, an Iberian pig completely changes its fatty acid profile and becomes a walking olive; the percentage of oleic acid rises to near the levels of olive oil.  The Iberian breed and life in freedom are the architects of this miracle that gives us the “dehesa”.

Health

Recently, it has been shown that fats high in monounsaturated fatty acids have a beneficial effect on cholesterol in blood, leading to increased rate of HDL (“good
cholesterol”) and reducing the rate of atherogenic LDL . Well, the iberian acorn-fed pork meats contains over 60 % oleic acid (monounsaturated) . Only olive oil , between animal and
vegetable fats in our usual table, have a higher content of oleic acid. The total proportion of unsaturated fatty acids in the fat of the cured products from Iberian pigs is greater  than 70 %, which makes it the most “ heart-healthy “ of all known animal fats and even some healthy vegetable.

IN THE KITCHEN

How to properly thaw “Meats from the Dehesa”?
For meat to suffer as little as possible in the process of thawing, and not adversely affect its flavor and tenderness when cooked, it is best to keep vacuum-packed meat in the refrigerator at least 24 hours to make the process as slow as possible . Once thawed, remove the piece from the vacuum bag, and leave it to air for at least 15 minutes before cooking.

The right cut for cooking dehesa meats
To display all the meat’s tenderness , cuts of any part of Iberian acorn-fed pig meat should be made perpendicular to the muscle fiber itself. There are parts like the secret that, having a fan shape, should be specially treated and cuts should be made at at least three different angles, always perpendicular to the apex of the fan.

Salt before or after roasting
Normally all meats are salted after cooking so they do not dehydrate in the cooking process . Some parts of the Iberian acorn pork as the “secreto”or “presa” possess such intrinsic degree of hydration that allow be salted before or during cooking because the intramuscular fat allows the piece after cooking is totally hydrated.Normally all meats are salted after cooking so they do not dehydrate in the cooking process. Some pieces of Iberian acorn pork such as the “secreto”or “presa” possess so much intrinsic hydration that it allows them to be salted before or during cooking, because the intramuscular fat does not allow them to dehydrate.

Fun Facts


- An Iberian pig gains about 1 kilogram every day  eating acorns and dehesa grass.
- The Iberian pig begins its season in “montanera” at 90-95 kilos and is slaughtered  weighing 155-160 kilos three months later.
- Each Iberian pig needs at least 20,000 square meters of dehesa (two football fields) to gain those 60-70 kilos.
- An acorn-fed pig has a lifespan of approximately 18 months. A white pig from intensive production (99% of the pork market) lives about 9 months .
- The Iberian pigs peel each acorn they eat.

 

 

Reviews
Thursday, 11 April 2013
Nunca la habia probado y creo que no va a ser la ultima. Muy tierna y sabrosa.
Thursday, 11 April 2013
Es la carne mas tierna que he probado.Para mi es, sin duda, el mejor corte del cerdo ibérico.

About us

Pais de Quercus is a breeders association that aims to put all the products obtained from this natural paradise in the Extremadura region of south-western Spain.

Opening hours : from 10:00 to 14:00 and from 16:00 to 19:00 from monday to thursday and from 10:00 to 15:00 on friday.

Tef: 0034 924 27 69 53

Skype: Pais de Quercus S.L.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it.

Web de País de Quercus

Blog de País de Quercus

Why frozen meat?

Iberian pigs fed on acorns and pasture grasses are slaughtered in the months of January, February and March, when the acorn-harvesting season, also called “montanera“, ends. During those three months “País de Quercus” packs and deep-freezes (minus 41 °C) all the meat of the season so you can enjoy it all year round without any loss of quality.

Enjoy at Home

From Dehesa to your
place in just 24-48 hours.
Just for Spain.
       alemaniagris