PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Abanico · ibérico pork · 1 kg

Abanico ibérico, 1 kg: the “fan” that covers the ribs

Abanico means fan, and the name describes the shape: it is the fan-shaped layer that covers the ribs of the Iberian pig on the outside. It is thin, rich in fat and has no British equivalent. This pack, labelled abanico de cerdo, is 1 kg of ibérico pork for €29.90: a barbecue for three.

Two raw pieces of marbled ibérico pork on black slate with a fork, salt and parsley
Abanico ibérico (rib-cap “fan”), 1 kg

Abanico ibérico (rib-cap “fan”), 1 kg

On the label: Abanico de cerdo - 1KG

29,90€ VAT incl. (€29.90/kg)

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What you get

Cut Abanico: the thin, fan-shaped layer over the ribs
On the Spanish label Abanico de cerdo, 1 kg
Animal Iberian breed pig
Pack 1 kg, vacuum-packed
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 3 from the barbecue (300–350 g each); 4–5 as a plated main (200–250 g)
Cooked abanico ibérico sliced on a plate with herb potatoes, pink in the middle

How to cook it

  • Do not trim the fat. It keeps the meat moist and crisps at the edges.
  • Cook it whole, in slices or diced. In Andalusia the usual way is on the plancha or the barbecue.
  • Rub with a little olive oil and salt, then onto a very hot surface until the rim turns crisp and brown.
  • A few minutes a side is enough; it is too thin for a thermometer. A pink centre is fine with ibérico pork.
  • Cut a whole piece across the grain into strips before serving.
  • For rice, dice it, brown it first and cook the rice in the fat it gives up. Arroz con abanico is a traditional dish here.

Abanico: what buyers ask

Is abanico just pork belly by another name?

No. Pork belly is panceta; abanico lies over the ribs. Where each ibérico cut sits is set out on our ibérico pork page.

How does it compare with secreto?

Both are thin and go on a fierce grill. Secreto is the heavily marbled cut hidden between shoulder and belly fat; abanico is the layer over the ribs.

What goes on the plate with it?

Very little: mushrooms, honey, fruit or a splash of wine are the Spanish habits. For a larger spread, see our BBQ meat boxes.

Goes well with

Secreto, presa and plumillas on the same grill, with a beef skirt steak for contrast.