The abanico cut of Ibérico pork is amazingly juicy and tender. On the grill, the fat melts away, bathing the pork in flavor. Season with salt and pepper, then sear on the grill or a cast iron skillet and serve hot with fresh bread to mop up the juices. We serve this often at home, and our friends and family can't believe how rich and juicy this pork tastes.

Abanico is a thin marbled cut, about 3/4-inch thick from outside the ribs. This dark red pork is intensely marbled and flavorful. We sometimes describe it as a cross between a ribeye and a slab of bacon. The name of the cut comes from its fan shape - 'abanico' means fan in Spanish.

Ibérico pigs wander freely on the 'dehesa' forests of southern Spain, feeding on herbs and grasses. This diet brings a complex flavor to the pork, and plentiful exercise imparts marbling that makes Ibérico so special.

Your Ibérico abanico pork will arrive frozen. Thaw in the refrigerator and bring to room temperature before cooking.

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.