The Abanico — Spanish for "fan" — is one of Ibérico 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% Ibérico 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 flavor. Origin: Spain. Weight: 8oz–20oz options. 1 package.

What sets the Abanico apart isn't just the breed — it's the fat. Ibérico pork carries an unusually high concentration of oleic acid (Omega-9), the same healthy monounsaturated fat found in olive oil. That biology, combined with the cut's position between two heavily worked muscle groups, gives the Abanico its signature richness: nutty, funky, deeply savory, with a finish that lingers longer than almost any other pork cut you've had.