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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.
Abanico Iberico is a cut that comes from the Black Iberico pigs, who wander the dehesa meadows of Southwest Spain feeding on herbs, grass and most importantly, acorns. Not only are they the happiest pigs on earth, but this special diet adds wonderful flavour to the pork and all that exercise fosters the marbling that makes Iberico pork so special.
HOW TO COOK ABANICO IBERICO?
Abanico iberico can be consumed whole, in fillets or even diced up. The most popular way to cook this iberico piece is to cook it on the grill or barbecue, with a little olive oil and some salt flakes, although it can be enriched with a sweet or savoury sauce.
A very important advice when it comes to cooking Abanico Iberico is not to take any of the fat away, because iberico pork fat is what gives flavour to the meat.
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 THE WEIGHT OF YOUR ABANICO IBERICO.
Abanico Iberico Pork with Peppercorn Sauce
25 mins
2 peopleName: Abonico Iberica Ingredients: Iberian Pork Net Weight: 0.85- 1 kg Drained Weight: N/A Storage: Keep frozen - defrost 24 hours prior to use Best Before: See Label Allergens: N/A
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