Meat Lovers, unite!
At Campo Grande, we’ve spent years curating The Wagyu of Pork and now, for the first time ever, we’re bringing you a bacon-flavored newsletter from a summer so exciting that we just had to share it with you.
If you have five minutes and a soft spot for luxury cuts of meat, this is the only mouth-watering email in your inbox.
Enough fluff - you want to see the Wagyu of Pork in action. And we do too.
What did the Big Boys say about us?
“It will ruin you”
Kind words this month from food writer Carina Finn for Bon Appetit, who said it best about Campo Grande’s Secreto Steak: “It was unlike any other pork product I’d ever tasted. I was hooked, and I wanted more.”
Or how about this: “I can smoke it in 90 minutes, but it disappears in 5. All it needs is salt and fire.”
“Slices like butter. Eats like steak.”
The Meat Teacher Matt Groark got his hands on some “out of control” Campo Grande Ibérico Coppa to feed to stand-up comedian Bert ‘The Machine’ Kreischer.
We’ll let Chef Matt Groark’s words do the heavy lifting: "If you’ve never had Campo Grande, you don’t know what you're doing. Insane marbling, it slices like butter and eats like steak. Campo Grande, freaking bomb.”
And what did The Machine say? We literally can’t tell you what he said because our editors would fire us. You’ll have to watch the video.
“Mindblowingly good”
Max The Meat Guy, the go-to guru for all things meat, said it best on his Youtube channel this summer:
“This is the highest quality pork in the world. Shout out Campo Grande, they really have the best Ibérico out there”
Tune in at 14 minutes to see the tasting.
VIP in NYC
Some photos are worth two clicks.
Campo Grande landed in New York’s Porterhouse Bar and Grill in July, with a specially curated menu courtesy of the excellent Sean Thompson, including Vaca Vieja Carpaccio (carved tableside, of course) to Ibérico Presa Steak with Mousseron Mushrooms & Black Truffled Zucchini Flower.
Good luck recreating this one at home!
Campo Grande debuts it's own cooking show
At Campo Grande, we don’t just deliver prime cuts of meat to your door, we show you how to prepare and cook them.
Hosted by Campo Grande founder Kurt and assisted by chef Pau, we created this cooking show to teach you how to serve up the best pork you’ve ever eaten, first time, every time.
From defrosting to slicing, and from butterfly cutting a steak to preparing a full rib roast, we’re really proud of this one.
