Ibérico Pork Abanico Steak

Ibérico Pork Abanico SteakThe Abanico Spanish for "fan" is one of Ibrico pork's best kept secrets. Cut from the rib cap area between the loin and shoulder blade, this steak unfolds in a thin, fanned shape with a dramatic marbling pattern that looks almost like a cross section of fine wood grain. It comes from 100% Ibrico pigs raised crate free on family owned Spanish farms, with a longer than average lifespan that directly contributes to deeper fat development and more complex

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the same healthy monounsaturated fat found in olive oil

Ten premium cuts

fanned shape with a dramatic marbling pattern that looks almost like a cross-section of fine wood grain

Weight:  8oz

which means you're getting that signature intramuscular fat — the kind that bastes the meat from the inside as it cooks

Most A5 sold in the US tops out at BMS 9

Plate wagyu and salmon together

arched fat cap that bastes the meat as it cooks

plus Ora King Salmon

combined with the cut's position between two heavily worked muscle groups

or a very satisfying solo occasion