Iberico Pork Abanico

Description

This is a super flavoursome and tender piece of Iberian Pork called the Abanico. Not unlike the Iberico Secreto this has a lot of deep marbling to the muscle that gives amazing succulence and texture to the cut when cooked. For best results cook on the rare side of medium and keep the seasoning simple S&P and slice against the grain.

These are thinnish steaks, usually packed 2-4 per pack.

Product Supplied Frozen

Cooking Tips

• Bring to room temperature before cooking.

• Season simply with sea salt and freshly ground black pepper (or a touch of smoked paprika and garlic if desired).

• Grill over high heat for 2–3 minutes per side. You’re looking for a nicely caramelised outside and a juicy, medium-rare to medium centre.

• Rest for 5 minutes before slicing and serving.

Tip: Abanico is fatty—this is a good thing! The fat renders beautifully on a hot grill, creating amazing flavour. Expect flare-ups—use tongs and keep the cut moving.