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.
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.
As a chef the quality is top notch!
This eats as good as even better than Steak!
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
Ridiculous that’s all I gotta say!
Made some Iberico Abanico over risotto with a lemon brown butter dill sauce.
Every order I received have been great and the taste is just incredible.
