Sold in pack of approximately 900g-1.2kg.
Background:
El Pozo's Legado Ibérico line is their premium range of Iberian pork products, made from pigs raised in the traditional way on a diet of acorns and other natural foods. El Pozo sources its pigs from farms that adhere to strict environmental and animal welfare standards.
The abanico cut is a special and flavorful part of the Iberian pig, prized for its tenderness, marbling, and unique fan-like shape. "Abanico," means "hand fan" in Spanish, referencing its flat and spread-out shape. The abanico comes from the shoulder area of the pig, specifically the muscle that surrounds the ribs on the outside.
Taste:
The abanico is highly marbled with fat, which helps contribute to its juicy and flavorful taste. The fat melts away during cooking, further enhancing the meat's deliciousness. Due to its location and fat content, the abanico is incredibly tender and melts in your mouth.
This cut can be cooked in various ways, from grilling and searing to baking and even making carpaccio. Because it's thin and tender, the abanico doesn't need long cooking times. Grill it for a few minutes per side, sear it in a hot pan, or bake it in the oven until just cooked through. With its rich flavor, the abanico doesn't need much seasoning. A sprinkle of salt and pepper is usually enough, but you can also experiment with herbs and spices like paprika or rosemary.
Suggested Pairing:
Pairing wine with Iberian abanico is all about balancing the richness and savory notes of the meat with the right type of wine. Here are some options to consider:
Rioja, Ribera del Duero or Crianza are medium-bodied red wines with notes of red fruit, spice, and oak can stand up to the richness of the abanico without overwhelming it.
If you prefer a lighter red, a well-structured Pinot Noir from Burgundy or Oregon can work well. Choose one with medium acidity and notes of cherry, earth, and forest floor to complement the meat's savory notes.
A well-made Sangiovese from Tuscany or a Grenache-based blend from the Rhône Valley are interesting options as well.
P1,680
Sold in pack of approximately 900g-1.2kg.
Background:
El Pozo's Legado Ibérico line is their premium range of Iberian pork products, made from pigs raised in the traditional way on a diet of acorns and other natural foods. El Pozo sources its pigs from farms that adhere to strict environmental and animal welfare standards.
The abanico cut is a special and flavorful part of the Iberian pig, prized for its tenderness, marbling, and unique fan-like shape. "Abanico," means "hand fan" in Spanish, referencing its flat and spread-out shape. The abanico comes from the shoulder area of the pig, specifically the muscle that surrounds the ribs on the outside.
Taste:
The abanico is highly marbled with fat, which helps contribute to its juicy and flavorful taste. The fat melts away during cooking, further enhancing the meat's deliciousness. Due to its location and fat content, the abanico is incredibly tender and melts in your mouth.
This cut can be cooked in various ways, from grilling and searing to baking and even making carpaccio. Because it's thin and tender, the abanico doesn't need long cooking times. Grill it for a few minutes per side, sear it in a hot pan, or bake it in the oven until just cooked through. With its rich flavor, the abanico doesn't need much seasoning. A sprinkle of salt and pepper is usually enough, but you can also experiment with herbs and spices like paprika or rosemary.
Suggested Pairing:
Pairing wine with Iberian abanico is all about balancing the richness and savory notes of the meat with the right type of wine. Here are some options to consider:
Rioja, Ribera del Duero or Crianza are medium-bodied red wines with notes of red fruit, spice, and oak can stand up to the richness of the abanico without overwhelming it.
If you prefer a lighter red, a well-structured Pinot Noir from Burgundy or Oregon can work well. Choose one with medium acidity and notes of cherry, earth, and forest floor to complement the meat's savory notes.
A well-made Sangiovese from Tuscany or a Grenache-based blend from the Rhône Valley are interesting options as well.
Let our recommendations guide you to the ultimate culinary delight.
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