WHAT IS ABANICO IBERICO? Abanico Iberico is the part that wraps the Iberico ribs from the outside. It is a thin piece, very marbled, which makes it the perfect Iberian pork cut to cook on the barbecue producing tasty, juicy and crispy slices of delicious pork. The name of this cut comes from its fan shape, resembling a Spanish hand fan that women use. Indigenous black Iberico pigs wander the dehesa forests of southwest Spain feeding on herbs, grasses and most importantly, acorns. Not only are they the happiest pigs on earth, but this diet adds wonderful flavour to the pork. And all that exercise fosters the marbling that makes Iberico so special. The acorn and herb flavoured pork is high in mono-unsaturated fats that melt at low temperatures and is more healthy than the fat from normal pork. Abanico has so much marbling it has a bit of a bacon-like flavour, but much more complex because of the grasses, herbs and acorns on which the animals are grazed. It should be grilled or cooked in a cast iron skillet at medium high heat. HOW WILL I RECEIVE MY ABANICO IBERICO? You will receive one frozen vac pac of abanico iberico delivered on ice pads. If you are not using the abanico straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. PLEASE NOTE THAT WEIGHTS CAN VARY FROM ABANICO TO ABANICO, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR ABANICO IBERICO.
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