Abanico (Fan) – Its name is due to the similarity of the shape of the piece with this very Spanish object. It is taken from the front of the Cabecero, next to the Presa and over the ribs. It is usually prepared on a grill and cut into very fine fillets with an unmistakable flavor.
· Piece: 300 g. approx.
· Vacuum packs: 600 g. approx. (2 pieces)
· Case: 6kg approx. (4 vacuum packs)
· Pallet: 728 kg. (117 cases)
· 13 layers per pallet and 9 cases per layer
· Europallet 80×120