The Ibericus Abanico is the part that wraps the ribs from outside. It is a thin piece rich in fatty streaks, which makes it perfect for skillet and grill. It is tasty, juicy and crispy. The name of this cut comes from its form (hand fan in Spanish).

The Ibericus Pigs wander the Life Oak forests of South United States munching rich pastures, natural proteins, and most importantly, Acorns (around 15 pounds per day). Not only they are the happiest pigs on earth, but this diet adds wonderful flavor to the pork, and all that exercise looking for food, fosters the marbling that makes Ibericus so special. The acorn and pastures flavored pork is high in Acid Oleic fats that melt at low temperatures, being healthier than the fat from normal pork.

USDA Food Safety recommendations related to Pork Meat, HERE.