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HUMANE. SUSTAINABLE. RESPONSIBLY SOURCED.

Sustainability is at the center of what we do. That’s why we work with family-owned farms and ocean-protecting fisheries. Our environmental Pilot Program strives to give farmers the tools they need to increase biodiversity and sequester carbon, so that it goes back into the land where it belongs.

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IBÉRICO PORK

Amazing pork boils down to three factors: genetics, lifestyle, and diet, which is why Campo Grande Ibérico comes from heirloom Iberian pigs. We source directly from humane family-owned farms in southern Spain that never use gestation or farrowing crates, nor antibiotics or hormones. These rustic Slow Growth black-hoofed hogs are free-range and live twice as long as their industrial counterparts. Their 100% vegetarian diet hinges on nuts, grasses, which makes for multilayered flavor and off-the-charts marbling: A completely different production method that industrial corn-fed pork. After the pigs’ “one bad day,” their meat is butchered by Spanish artisans according to the traditional seam-cutting technique, which makes for clean, perfectly trimmed unique cuts.

VACA VIEJA BEEF

Our 100% grass-fed Vaca Vieja cows live long, healthy lives, which makes for incredible marbling and bold, meaty flavor. Campo Grande beef comes exclusively from upcycled cows harvested between 5 and 12 years of age that were raised on a Certified Humane cooperative in Tasmania, Australia that pays homage to Spain's matured cows. Zero grains, hormones, or antibiotics are used during production, and the cows are pasture-raised and grass-finished. All are rustic European breeds. Of the cooperative’s production, less than 20 percent make the Campo Grande cut, ensuring you get the finest Vaca Vieja available on the market. 

WILD FISH

Campo Grande seafood is wild-caught, frozen at the peak of freshness, and surpasses EU sustainability standards. It is sourced exclusively from Spanish vessels that never trawl or use fish aggregating devices (FADs), techniques that lure fish in large numbers and deplete ocean systems. Campo Grande seafood is bycatch-free. Closer to shore, our coquinas (baby clams) are sustainably hand-harvested in small batches by local fisherwomen in Parque de Doñana National Park.

IBÉRICO PORK

Amazing pork boils down to three factors: genetics, lifestyle, and diet, which is why Campo Grande Ibérico comes from heirloom Iberian pigs. We source directly from humane family-owned farms in southern Spain that never use gestation or farrowing crates, nor antibiotics or hormones. These rustic Slow Growth black-hoofed hogs are free-range and live twice as long as their industrial counterparts. Their 100% vegetarian diet hinges on nuts, grasses, which makes for multilayered flavor and off-the-charts marbling: A completely different production method that industrial corn-fed pork. After the pigs’ “one bad day,” their meat is butchered by Spanish artisans according to the traditional seam-cutting technique, which makes for clean, perfectly trimmed unique cuts.

VACA VIEJA BEEF

Our 100% grass-fed Vaca Vieja cows live long, healthy lives, which makes for incredible marbling and bold, meaty flavor. Campo Grande beef comes exclusively from upcycled cows harvested between 5 and 12 years of age that were raised on a Certified Humane cooperative in Tasmania, Australia that pays homage to Spain's matured cows. Zero grains, hormones, or antibiotics are used during production, and the cows are pasture-raised and grass-finished. All are rustic European breeds. Of the cooperative’s production, less than 20 percent make the Campo Grande cut, ensuring you get the finest Vaca Vieja available on the market. 

WILD FISH

Campo Grande seafood is wild-caught, frozen at the peak of freshness, and surpasses EU sustainability standards. It is sourced exclusively from Spanish vessels that never trawl or use fish aggregating devices (FADs), techniques that lure fish in large numbers and deplete ocean systems. Campo Grande seafood is bycatch-free. Closer to shore, our coquinas (baby clams) are sustainably hand-harvested in small batches by local fisherwomen in Parque de Doñana National Park.