Pluma
Pluma
68°CRest 10 min
Cook to this all the way through
Marbled and forgiving. Pull 3 °C early, then thin slices across the grain.
Safe minimum 70°CLivsmedelsverket
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On the grill
A Spanish cut, and one of the best things on a pig: the fatty cap lying over the karré, so it eats like collar rather than like loin and forgives a minute too long the way the tenderloin never will. Sear it hard over the coals for the crust, then move it to the indirect side to come up to temperature.
The authorities bracket this one rather than agreeing on it: Livsmedelsverket says 70 °C for pork and USDA allows 63 °C for a whole muscle. The Swedish grilling sources put pluma between the two at 68 °C, which is where the marbling has given way and the centre is still faintly pink.