40 © 2017 2019 END LOINS (PLUMA) Approx. 10-12oz The end loin is the most prized part of the pig in Spain. The meat is superb – juicy, marbled & succulent. BUTCHER INFORMATION: Cut from the Loin primal. Called “pluma” because it is shaped like a feather. COOKING/PLATING TIPS: Roast, grill, or sear, then serve whole or sliced. The quality of this meat is such that it needs very little seasoning to shine. MENU TYPE: High Price Point. Iberico end loins are an excellent addition to any menu. BACK FAT (TOCINO) Approx. 4lb Iberico back fat is rich and flavorful – a superior substitute for conventional back fat. BUTCHER INFORMATION: Cut from the Back. Uncured, raw. Skin on. COOKING/PLATING TIPS: Cure into lardo, grind into sausage, render for cooking or baking, etc. MENU TYPE: Low Price Point. COLLARS (CABACERO) Approx. 2-2.5lb The collar is a well marbled, full flavored cut from the neck that can work well with a range of pork-friendly ingredients, but only needs salt & pepper to be delicious. BUTCHER INFORMATION: Cut from the Neck. Boneless. COOKING/PLATING TIPS: Iberico pork collars can be roasted, braised, or sliced ½” thick into steaks for quick searing. MENU TYPE: Medium Price Point. Iberico pork collar can be served on a variety of menus. The collar cut is particularly prized in Japan.