In Stock

Ground Ibérico Pork

Name: Ground Ibérico Pork
Brand: Campo Grande - A La Carte
SKU: GPB03
Price: 17.0 USD
Availability: InStock
Rating: 5.00 (4 reviews)

Made from Ibérico pork, this 10oz pack features a perfect 70/30 lean-to-fat ratio. The higher fat content brings incredible juiciness and deep, savory flavor, making it perfect for mouthwatering burgers, tender meatballs, or an unforgettable meatloaf.

THE CAMPO GRANDE TRIFECTA

Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.

Flavorful – Umami. Nutty. Juicy. Tender.

Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).

$17.00

Want it shipped by Apr 1? Order by Mar 31 by 6 PM EST

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WHAT ARE REAL CUSTOMERS SAYING

WHAT MAKES IBÉRICO PORK SO SPECIAL?

Those who have savored Ibérico all agree on one thing…

They couldn’t believe they were eating pork when they first tried it.

The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Good

Best ground pork EVER!!!

Made pork meatballs in Parmesan broth and they were the most delicious ones I've ever made! Did not really think the pork would make that much difference but it definitely did.

Ground Sausage Chili

Our church recently sponsored a chili cook for the congregation, so I chose the Iberico pork sausage vs beef, and chose a pork based recipe from the internet. Out of 11 chili submissions, it came in second place, with many complimenting on the distinctly flavorful taste.

Congratulations!! So glad everyone enjoyed :)