Ibérico Pork Abanico Steak

Having received my replacement order, I couldn’t wait to eat some of this Iberico pork. All I can say is WOW! How can pork be this juicy and delicious with minimal effort and seasonings? I cooked some Abanico last evening in my cast iron for dinner, and it was so scrumptious, juicy, and fatty the way it’s supposed to be. You’ll know why Iberico pork is called the wagyu of pork. My seasonings; Redmond’s salt, a little garlic, pepper, and after cooking, I topped it with coarse finishing sea salt with black truffle. So so good… I saved some for leftovers and can’t wait to have it later. Do yourself a favor, and if you’ve never tried Iberico, get you some. You don’t know what you’re missing.

This is the best pork in the world!!!

This is the best pork in the world! We cooked it over charcoal to a medium rare cook and paired with a fennel salad which was the perfect pairing the bright citrus flavor of the salad paired perfectly with the rich pork. I love this cut and will be back for more!

Great grilling cut, hard to cook wrong, real Ibérico flacore