A Quick Cooking Noble Cut with Incredible Flavor
Abanico is one of the prized noble cuts of Iberico pork, known for its fan-like shape, exceptional marbling, and rich flavor. Cut from the muscles that rest over the ribs, this thin, beautifully marbled cut cooks quickly over high heat, developing a crisp exterior while remaining juicy and tender inside.
Raised on pasture in the Texas Hill Country, our 100% purebred Iberico pigs produce an abanico with remarkable depth of flavor and buttery texture. Whether grilled over an open flame or seared in a cast iron skillet, it's an easy way to experience the extraordinary qualities of Iberico pork.
Product Highlights
- 100% purebred Iberico pork
- Pasture raised in the Texas Hill Country
- One of the prized Iberico noble cuts
- Cut from the muscles over the ribs
- Naturally rich marbling
- Thin, tender, and quick cooking
- Best grilled or pan seared
- One piece per package
- Ships frozen
Cooking Tips
For the best results:
- Bring the meat to room temperature before cooking.
- Season simply with kosher salt and freshly cracked black pepper.
- Cook over high heat for a few minutes per side until caramelized and just cooked through.
- Rest briefly before slicing across the grain.
Because abanico is thin and richly marbled, it cooks quickly and rewards simple preparation.
Flavor Profile
Taste
- Rich and savory
- Naturally buttery
- Deep pork flavor
- Lightly caramelized when grilled
- Clean finish
Texture
- Tender
- Juicy
- Richly marbled
- Crisps beautifully around the edges
Perfect For
- Grilling
- Cast iron searing
- Weeknight dinners
- Tacos
- Rice bowls
- Sliced over salads
- Backyard cookouts
- Chef inspired meals
Serve alongside:
- Chimichurri
- Grilled vegetables
- Roasted potatoes
- Charred peppers
- Fresh salsa verde
- Crusty bread
- Tempranillo
- Dry rosé
The Texas Iberico Difference
At Texas Iberico®, our 100% Iberico pigs thrive on the native forages of the Texas Hill Country, including mesquite beans, acorns, and prickly pear. Raised outdoors for up to 18 months, nearly three times longer than commercial pigs, our pigs produce deeply marbled, flavorful pork that is unmatched in quality.
Frequently Asked Questions
Q: What is abanico?
A: Abanico is one of the prized noble cuts of Iberico pork. It comes from the muscles that lie over the ribs and is named for its distinctive fan-like shape. Its abundant marbling and thin profile make it exceptionally flavorful and quick to cook.
Q: Why is abanico considered a premium cut?
A: Its natural marbling creates an incredibly juicy texture and rich flavor while its thin shape allows it to develop beautifully crisp edges over high heat. It is one of the most sought after cuts of Iberico pork.
Q: What's the best way to cook abanico?
A: Abanico is best grilled or pan seared over high heat. Because it is naturally thin, it cooks quickly and develops outstanding caramelization in just a few minutes.
Q: Why is Abanico called "Abanico"?
A: "Abanico" is the Spanish word for "fan," a reference to the cut's distinctive fan-like shape. It's one of the prized noble cuts of Iberico pork, celebrated for its rich marbling and exceptional flavor.
