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. This diet adds wonderful flavour to the pork. 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 way that brings out its unique flavour.
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