Ibérico Pork Flank Steak Regular fit more open grain than a

more open grain than a standard ribeye or strip

and you get something that punches harder than either tradition alone

gives the Abanico its signature richness: nutty

The fat here isn't just about richness — it carries a distinctly beefy

Ibérico Pork Flank Steak Regular fit more open grain than aThe Ibrico pork flank steak is one of the most underappreciated cuts in the pork world deeply marbled, intensely flavorful, and built for high heat cooking in a way that most pork simply isn't. Sourced directly from crate free, pasture raised Ibrico pigs in Spain, these animals live twice as long as conventionally raised pigs, which means more time for intramuscular fat to develop and more complexity in every bite. What separates Ibrico from every