If you’ve never made homemade ranch dressing, now is your moment. Thicker, creamier, and more flavorful than store bought versions, you’ll never go back to the bottled stuff. And afterall, this ultra-tender cut of Ibérico Pluma deserves your best. 

Serves: 3

Time: 1h 

Ibérico Pluma with Ranch Fries

Ingredients

• 1 Campo Grande Pluma
• 1 cup mayonnaise 
• ½ cup sour cream 
• 2 cucharada sopa lemon juice
• 2 Tablespoons chives, chopped 
• ½ Tablespoon dried dill
• ½ Tablespoon dried garlic 
• 3 large potatoes, cut into fries  
• ½ Tablespoon fresh parsley 
• 1 Tablespoon grated parmesan
• 1 Tablespoon dried parsley 
• Oil for frying 
• Salt
• Black pepper 

Ibérico Pluma with Ranch Fries

Preparation  

1. In a medium-sized bowl, combine the mayonnaise, sour cream, and lemon juice. Stir in the chives, dill, garlic, fresh parsley, and taste for salt. The ranch dressing will last about 1 week in the fridge. 
2. Fry the potatoes until crunchy on the outside and soft in the middle. Remove from the fryer and toss in a large bowl with parmesan and dried parsley. Set aside. 
3. Season Pluma with salt and pepper. Remove a small piece of fat from the Pluma in a skillet along with the fat. Cook for 2.5 minutes on each side until a thermometer inserted into the meat reaches 145ºF. If you don’t have a meat thermometer, cook 1.5 minutes for every centimeter of thickness and you’ll get great results. 
4. Remove the meat from heat, let rest, and slice. 
5. To plate, cover a large serving dish with the fries, drizzle with ranch dressing, and top with the Pluma. ¡Buen provecho!