Iberian abanico: the most authentic flavor of Iberian pork
If there’s one cut that truly captures the rustic, bold soul of the Iberian pig, it’s abanico.
With its irregular shape, natural fat marbling, and enveloping texture, this cut has become a favorite in kitchens that value authenticity, simplicity, and powerful flavor.
At AIRE Iberico Meat, we select fresh Iberian abanico with care, preserving the essence of the product and respecting its origin so every piece delivers the character that makes it unique.
Where does the abanico come from?
Iberian abanico is taken from the outer part of the pig’s ribs, just above the rib rack.
Its name comes from its spread-out shape, resembling an open fan (abanico in Spanish).
Key characteristics:
- Thin muscle with visible marbling
- Flat cut with an irregular shape
- Soft, extremely juicy texture
- High content of intramuscular fat typical of the Iberian pig
It’s not a display cut—it’s a pure flavor cut, perfect for those who appreciate honest, no-frills cooking.
How to cook Iberian abanico
This cut shines in its most direct form: fire and salt.
But it also offers plenty of room for creativity in more adventurous kitchens.
- Grilled: crisp exterior, juicy core
- Pan-seared with garlic oil and rosemary
- In tacos or baos with sweet contrasts
- In quick stews or Asian-style stir-fries
- Paired with reductions, mustards, or acidic fruits
Iberian abanico is both a tactile and flavor experience. It’s not just meat—it’s sensation.
A cut full of character and juiciness
Abanico isn’t meant to be hidden. It has personality—and you can tell the moment it hits the heat.
Its fat melts during cooking, creating a crispy surface and a tender interior packed with nuances.
That’s why it’s ideal for:
- Recipes with few ingredients but big flavor
- Fast techniques like plancha or grill
- Medium cooking that preserves internal juiciness
- High-impact tapas and open-faced dishes
Anyone who tastes a well-cooked abanico comes back for more.
A classic rediscovered by haute cuisine
For years, abanico was mostly associated with home cooking and traditional settings.
Today, haute cuisine has rediscovered it, giving it the spotlight it deserves thanks to its ability to impress with very little.
You’ll now find it in:
- Tasting menus with a rural touch
- Signature dishes inspired by the countryside
- Informal bites with high added value
- International recipes using local product
A humble cut with the soul of a star.
Abanico with true Iberian identit
At AIRE Iberico Meat, every abanico comes from Iberian pigs raised with care in natural environments, with balanced feeding and full traceability.
Iberian breed
Raised in dehesa and open-field systems
Professionally selected cuts
No additives, no marinades
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