About this cut
The Abanico is a prized hidden gem of the Ibérico pig, named for its fan-like shape and characterized by its intense intramuscular marbling. This thin cut wraps around the exterior of the ribs, absorbing the rich oleic acids typical of the acorn-fed diet, resulting in a texture that melts like butter when seared. It offers a sophisticated balance between the crunch of rendered fat and the deep, nutty complexity of the meat. For connoisseurs, it represents the pinnacle of pork steak culture, delivering more character than the loin with a significantly shorter cooking time.
Taste-DNA
The Abanico is the thin, fan-shaped muscle (M. serratus ventralis) located on the outer side of the ribcage. Its proximity to the ribs and high fat-to-meat ratio drive its incredible tenderness and deep flavor profile.
Preparation
Cooking Guide
To honor its high fat content, the Abanico should be cooked over high heat using a cast iron pan or an open flame to achieve a perfect Maillard crust. Aim for a medium doneness with a core temperature of 58-62°C to allow the intramuscular fat to fully render without drying out the thin fibers. Avoid overcrowding the pan to prevent steaming; high-heat searing is essential. Always rest the meat for at least 3-4 minutes to allow the juices to redistribute and the fats to set.
Core Temperatures
Portions per Person
The visual fan shape makes it a stunning centerpiece; pair it with a bright Galician Mencía to cut through the richness, or an acidic, dry Asturian cider for a traditional rustic harmony.