Pluma is a rather special cut taken from the neck end of pork loin. In Spanish it translates the 'feather' cut, and seeing as its the pork equivalent of feather steak that make sense. Its a great cut and can be cooked really quickly and served very slightly pink, although that's not everyone's cup of tea with pork, or slow braised like you would pigs cheeks. Either way it tastes great and there's some great recipes online 2 per pack, minimum 340gm pack.