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2pc Ibérico Rib Cap ‘Abanico’ Steak

Juicy as can be with swipes of intramuscular fat, the abanico shines with quick-cooking methods. Grill it, sear it, or stir-fry it, adding bold flavors like garlic and citrus.

What's Inside: 2 x Abanico Steaks
Cooking: Grill over direct heat or pan-sear for around 2-3 minutes on each side or until the internal temperature reaches 145°F.

 

THE IBÉRICO TRIFECTA

  • Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.  
  • Flavorful – Umami. Nutty. Juicy. Tender.  
  • Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).

 

*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.

Regular price $34.00
Want it shipped by Dec 23? Order by Dec 21 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Customer Reviews

Based on 34 reviews
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R
Richard Vero

Once again another delicious meal

R
Richard Niechniedowicz
very good and alot flavor

well fried it and then chopped up into small pieces and had tacos really good

A
Aaron proper
Rib cap

Cooked this with just salt, pepper and garlic powder. Grilled hot and fast over lump charcoal...think I shot for 145°f...it was amazing

M
Marc Alexander
Don't hesitate, Buy it!

As a chef the quality is top notch!
This eats as good as even better than Steak!

j
john whitcomb
Best Pork Ever

Have grilled it with homemade chimichurri, exquisite! I do have one serious issue with Campo Grande, they will only let me buy two at a time.

We are so happy to hear you are enjoying our products! For a bit of an explanation, Iberico pigs yield only a limited quantity of certain cuts, available only twice - which is why we have a limit. We encourage everyone to try every part of the Iberico pig :D

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