Nothing says summer like grilling with friends, good vibes, and amazing meat on the fire. Our Summer Box brings together the best of Ibérico pork and Wagyu beef, designed for easy cooking with just salt, pepper, and flames. From pintxos and tacos to a full parrillada, it’s all about keeping it simple and letting the meat do the talking. Time to fire up the grill.

Recipe for Fire up the Grill: Ibérico Pork & Wagyu Beef epic BBQ

 Ingredients

• 1 pack of Campo Grande Ibérico Presa Steak
• 1 pack of Campo Grande Ibérico Secreto Steak
• 1 pack of Campo Grande Ibérico Skirt Steak
• 1 pack of Campo Grande Wagyu New York Strip Steak
• 1 pack of Campo Grande Wagyu Boneless Ribeye Steak
• 1 pack of Campo Grande Wagyu Tenderloin 
• 1 pack of Campo Grande Ibérico Hotdog "Chistorra" Sausage
• 1 pack of Campo Grande Ibérico "Chorizo" Sausage 
• 1 pack of Campo Grande Ground Ibérico-Wagyu Blend
• 1 Onion, finely chopped
• Handful fresh cilantro, chopped
• 2 limes, cut into wedges
• 4 slices of cheese (for burgers)
• 4 burger buns
• Salt & freshly ground pepper, to taste

Preparation 

1. Prep the meat
   Take the chistorra, Ibérico skirt steak, and Ibérico secreto out of the fridge about 20 minutes before cooking so they come to room temperature. Season the secreto and skirt steak with salt and black pepper on both sides.
   
2. Grill time
   Place everything on a hot grill over strong flames. Cook the chistorra whole until golden and juicy. Grill the secreto and skirt steak for 2–3 minutes per side, aiming for medium-rare (135–145°F internal temp).
   
3. Rest & slice
   Remove from the grill and let rest 3–5 minutes. Slice the secreto and skirt against the grain into thin strips for maximum tenderness.
   
4. Assemble the bites. Ibérico Hotdog "Chistorra": Slice into pieces and serve on toasted bread (classic pintxo). Ibérico Secreto Steak : Layer thin slices over bread and top with a touch of garlic aioli. Ibérico Skirt steak: serve in warm tortillas with red onion, fresh cilantro, and a squeeze of lime.
   
5. Get the big cuts ready
   Butterfly the presa Ibérica so it cooks evenly. Season all cuts presa, tenderloin, ribeye, and New York Strip simply with salt and pepper right before grilling.
   
6. Grill to perfection
   Place everything over high heat:
   Ibérico Presa Steak, Boneless Ribeye, and New York Strip: 2–3 min per side, to 135–145°F (medium-rare). Tenderloin and Ibérico Chorizo: slightly thicker, so give it 3–4 min per side.
   
7. Let the meat rest for about 5 minutes off the grill. Then slice each cut against the grain into thin pieces for the perfect bite.
   
8. Finish with the burger. Shape the Ground Ibérico-Wagyu blend into a patty. Season, grill to your preferred doneness, and top with melted cheese. The ultimate way to close out your summer BBQ.
9. Enjoy the BBQ: Grab a plate, dig in, and savor all the smoky, juicy flavors from your Summer Box feast!