Iberico Pork Abanico

36 pieces (approximately 20 lbs.) | Free Shipping

Abanico (rib cover) is a thin cut streaked with fat. Its proximity to the ribs, which have a higher percentage of intramuscular fat than most other parts of the pig, gives Abanico flavor that is nearly equal to expensive cuts like Pluma and Secreto, but at a more affordable price.

Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world.  While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.  This iberico pork is raised free range on traditional Spanish pastures known as dehesas.  It’s fed a natural diet of grain, corn, wheat, grass & forage.  No added growth hormones or sub-therapeutic antibiotics are ever used.

Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.

* Minimally Processed, No Chemical Ingredients






18 packs, 2 pieces per pack, each piece approximately 9oz. (about 20 lbs.)


  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen



Store frozen Iberico Pork Abanico in your freezer until you're ready to use it, then thaw only as much as you plan on cooking.

Thawing Tips

Abanico is tender on its own but using a Jaccard further enhances tenderness. Its coarse grain takes marinades well. Cook Abanico similarly to skirt steak: cut into steaks and grill, broil, or sauté; cut into strips for use in sandwiches, tacos, or quesadillas; dice or sliver to use in a stir fry.

The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving.  However, iberico is often served more rare in Spain.

Test Kitchen: Iberico Pork

Iberico Pork Recipes

Learn more about how to cook Iberico pork. Go to the Test Kitchen →

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