Ibérico Short Rib 'Abanico'

Succulent! My first Campo Grande prep: Staub grill pan with weighted lid, simple 3 minutes per side very hot. Rest, drizzle with highest quality olive oil, Maldon salt and cracked pepper. Slice across the grain. Paired with a great Pinot Noir. I can hardly wait to make my next dish.

Good flavor, but tough meat

Good iberico flavor is there, but the cuts are tough and very chewy. This meat is supposed to be tender. Not the first time I tried them, I’ve ordered many times. So far the most tender cut is the Secreto, but not even closed to what I would expect. The only reason I keep ordering every once in a while is just for the flavor.

The best pork on the market by far. We really enjoyed this!