The Iberian fan is a cut of pork from the shoulder, so named for its shape. It is highly valued for its juiciness and intense flavor, thanks to its high degree of infiltrated fat, rich in oleic acid. When cooked, this fat melts, permeating the meat and giving it a mellow texture. The flavor is powerful, with sweet and nutty notes, characteristic of pigs fed on acorns. It is ideal for the grill, griddle, or oven, as its outer layer becomes crispy while the interior remains tender and juicy.
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