Abanico Iberico is the outer layer that wraps around Iberico ribs. It's a thin, marbled piece of meat that's perfect for grilling, producing juicy and crispy slices of pork. The name 'Abanico' comes from its fan-like shape, reminiscent of a traditional Spanish hand fan. These indigenous black Iberico pigs roam the dehesa forests of southwest Spain, feeding on herbs, grasses, and acorns. Their diet contributes to the wonderful flavor of the pork, while their exercise helps create the marbling that makes Iberico so special. Abanico has a rich, complex flavor profile, with notes of grasses, herbs, and acorns. It's high in mono-unsaturated fats that melt at low temperatures, making it a healthier option than regular pork. Abanico is best grilled or cooked over low heat to bring out its full flavor.
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