Iberian fan

Its name responds to the similarity in the shape of this piece located in the headboard area, covering the ribs and thus protecting them.

It has a darker color than other pieces and we can see fat channels through the muscle fibers.

This product provides us with high values of phosphorus, potassium and vitamins such as B12 and riboflavin.

Before starting to cook it, we have to let the meat return to its average temperature, so it is good to take it out two hours before.

• Fresh vacuum packed: 21 days of preferential consumption.
• Frozen vacuum packed: 24 months of preferential consumption.

The most important thing when eating it is to conserve and make the most of the fat that it is made of, this will make it tasty.

The quintessential way to cook it is to leave it crispy on the outside and inside to the point to preserve its flavor.