Iberico Pork, Bellota, Bavette, Abanico, 900g

Iberico Bellota Abanico Bavette is a 900g abanico from the Pure Bellota Iberian pig. The abanico — meaning fan — is the fan-shaped rib flap, known in French butchery as bavette de porc. It is one of the most heavily marbled cuts on the black Iberian pig. As a result, the Bellota fat renders in seconds on a hot grill, producing flavour of incredible intensity.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Bellota Abanico Bavette:

• Season generously with sea salt and cook on the hottest grill or griddle you have — this is a thin cut that cooks in minutes.
• Sear for 2 to 3 minutes per side for medium-rare — the Bellota fat renders almost instantly.
• Rest for 3 to 4 minutes then slice thinly across the grain to serve.
• This cut is equally superb on a live-fire barbecue, where the dripping Bellota fat creates extraordinary flavour.

Perfect Pairings

Iberico Bellota Abanico Bavette pairs beautifully with:

• A simple dressing of sherry vinegar, garlic and flat-leaf parsley
• Roasted red peppers and good Spanish olive oil
• A cold glass of Garnacha or Carignan from Priorat
• Grilled sourdough rubbed with tomato alongside

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Bellota Abanico Bavette brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, this cut is ideal for a live-fire or barbecue cook. Moreover, it is one of the most dramatic cuts to cook at the table.