FEATURED GUIDES

When you order Ibérico pork at Campo Grande, you'll probably notice that each of our cuts notes a specific weight range. A cut of Ibérico Secreto, for example, will vary in size, from 14 to 21 ounces. Or a rack of ribs (the 4-Rib Rack) weighs in at 24 to 33 ounces. 

This isn't some obligatory weight we tack on or take off on a whim. And it's definitely not a sales tactic to trick you into spending more for less product. It's intentional and circumstantial based on our values, and the reality of working with a highly unique product. Weight variability...

Spoiler alert: it's not! At least not for what you're getting in comparison to the rest of the pork in the U.S. There’s a reason why this prized product eaten all throughout Spain costs more than the industrialized pork packed into cellophane you’re used to snagging at the supermarket.

This isn’t the gray, flavorless tenderloin that turns to sawdust in your mouth. This isn't even the organic, pasture-raised pork you buy at the gourmet grocery store. This is the nutty, perfectly marbled, always juicy, and absurdly flavorful Ibérico that will change the way you see and taste...

Part of our mission, along with bringing you the most exquisite, supremely marbled Ibérico pork, is to keep Spain’s unique and fragile ecosystem intact and improve it for future generations. That’s why in November, we launched a pilot project with the Savory Institute’s hub in Spain, aleJAB, to measure the biodiversity where our precious Iberian pigs roam. 

To refresh your memory, aleJAB is a nonprofit working in the Iberian peninsula and North Africa that helps farmers move to a more holistic...

Ready to experience peak pork but not sure where to start with your Ibérico box? We’ve got you covered with this quick, info-packed guide to cooking, storing, and amping up the flavor of each Campo Grande Ibérico cut. 

By now you know what makes Ibérico pork special: its unparalleled meaty flavor, native habitat in the oak-shaded dehesas of southern Spain, mesmerizingly marbled intramuscular fat—the list goes on. But unless you’re a Spanish chef, chances are you’re new to cooking Ibérico. To make the most of your Ibérico box, let’s take it step by step.