Iberian Fan - Select cuts of Iberian Meat

Information about Iberian Fan - Select cuts of Iberian Meat

Iberian fan from Iberian pigs raised in freedom on the farms and countryside of Salamanca in the regime of "bait campeado". They are animals with a minimum of 12 months of age before slaughter. In the last two months of life they are fed based on the resources of the Mediterranean forest exercising muscles and grazing freely among trees and shrubs of the Valdelazarza farms, between the towns of Alba de Tormes and Piedrahita and Navalcuervo in Palacios de Salvatierra, which belongs to the municipality of Guijuelo.

The Iberian Fan is the most recent piece of Iberian meat that has been introduced into gastronomy. It is located just on the outside of the ribs. You can see the fatty part of the fan that coincides with the location of the ribs. Each Iberian pig has 2 fans. The Iberian Fan has a higher proportion of lean than fat compared to the secret or the prey.

Specs:

• - Each pack contains 5-6 Iberian fans. The average weight of a fan is 200-300grs.
• - You can buy a pack of 1.18kgs with 5-6 fans or two packs of 10-12 fans with 2.35kgs that is cheaper.
• - Fresh Iberian pork certified according to the quality standard with guaranteed traceability
• - Fresh meat is shipped with refrigerated transport and vacuum packed to maintain all the properties and flavor.
• - When placing your order, we will confirm the delivery date according to the scheduled slaughter. This way you will always receive fresh and freshly packaged Iberian meat.
• - Once at home or in the restaurant, you can keep the meat refrigerated for up to 7 days or frozen for up to 3 months.