The tender abanico cut of Ibérico de Bellota pork is amazingly juicy. On the grill, the fat melts away, adding a rich flavor to the pork. Serve hot with fresh bread to mop up the juices. The secret is the acorn-fed diet ('bellota' means acorn in Spanish.) When you want the finest, it has to be Ibérico de Bellota grade pork.

Abanico pork is a thin marbled cut, about 3/4-inch thick, from outside the ribs. This dark red pork is intensely marbled and flavorful. We sometimes describe it as a cross between a nice steak and a slab of bacon. The name of the cut comes from its fan shape - 'abanico' in Spanish.

100% purebred Ibérico pigs wander freely on the 'dehesa' forests of southern Spain, feeding on herbs, grasses and huge amounts of sweet acorns. This diet brings a complex flavor to the pork, and plentiful exercise imparts marbling that makes Ibérico so special.

The antioxidant-rich fat in this pork is good for you, like extra virgin olive oil. Really! That is why they call acorn-fed Ibérico pigs 'walking olive trees.'

Your Ibérico de Bellota abanico pork will arrive frozen. Thaw in the refrigerator and bring to room temperature before cooking.

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

NOTE: this item is CA Prop 12 compliant.