From farm fare to delicacy: For a long time, Iberico pork was considered a rural product. It wasn't until the 20th century that special cuts and qualities began to be marketed more effectively. Today, products like Jamón Iberico de Bellota, Presa, Pluma, Secreto, and Abanico are recognized worldwide as high-quality specialties.
Interesting fact: The combination of breed, exercise, and acorn diet results in Iberico pork fat having an unusually high oleic acid content – similar to olive oil. This means the fat melts at relatively low temperatures, making the meat exceptionally tender.
Iberico Abanico is a special cut of Iberico pork from Spain. The name comes from the Spanish word "abanico," meaning fan. This cut of meat is flat, slightly fan-shaped, and located between the pig's back and ribs.
What makes Abanico so special?
Extremely aromatic. Abanico is heavily marbled with fine fat. This keeps the meat very juicy when grilled or pan-fried and develops an intense, nutty flavor.
Iberico quality. Iberico pigs are traditionally raised in Spain and feed partly on acorns (Bellota). This gives them their characteristic aroma and exceptional fat quality.
Perfect for grilling. Abanico is usually grilled quickly and at high heat, like a steak. Because it's relatively thin, it only needs a few minutes per side.
