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The Gran Paladar abanico is a highly prized cut of meat characteristic of Spanish gastronomy. It is obtained from the central part of the pig, specifically from the rib area, just behind the shoulder of the animal

This cut is called "abanico" due to its shape similar to an unfolded fan. It is a juicy and tender piece of meat, with an intramuscular marbling characteristic of the Iberian pig, which gives it its distinctive flavor and texture.

It is a piece of meat that is juicy and tender, with an intramuscular marbling characteristic of the Iberian pig, which gives it its distinctive flavor and texture

This fat infiltrated in the Gran Paladar fan contributes to its characteristic juiciness and flavor.

The Gran Paladar fan is a very juicy and tender piece of meat, with a characteristic intramuscular marbling that gives it its distinctive flavor and texture

Fan is a versatile cut and can be prepared in a variety of ways. It can be grilled, broiled or baked, and can also be used in stews and braises. It is common to marinate it with spices and herbs before cooking to enhance its flavor.

It can be grilled, grilled or baked, and can also be used in stews and braises

This cut of Iberian pork is highly appreciated by meat lovers due to its exceptional quality and flavor. It is a typical delicacy in Spanish cuisine and is usually served as a main dish in celebrations and special events.