Abanico Iberico is the part that wraps the ribs from the outside. It is a thin piece rich in grease streaks, which makes it perfect for the barbecue and that is tasty, juicy and crispy. The name of this cut of meat comes from its form, since by the hand can give a similar air.
The abanico iberico can be consumed whole, in fillets or even to dices. The most popular way to cook this piece is simply grilled or barbecue, with a little salt and olive oil, although it can be enriched with many other recipes and ingredients, such as wine, mushrooms or even honey or fruit . Iberian-flavored rice is also a very popular recipe, as it offers a distinctive flavor and juiciness to the plate without using a multitude of ingredients.
A very important advice when it comes to cooking the Iberian fan is not recommended to take away the fat it has, because it is what gives the flavor to the dish that we are going to prepare.
Rounded marbled red bright tende cut with a dainty juice.