Ibérico Box + BBQ Grillmaster Box
Includes our Best Selling Ibérico Box + Our BBQ Supreme for the best deal possible.
What's Inside:
~12.8* lb. limited-production Ibérico pork
- Secreto: 1 x (14–21 oz) The best-kept “secret” cut, according to Spanish butchers.
- 4-Rib Rack: 1 x (24–33oz) Prime rib but make it Ibérico.
- Ibérico Denver ‘Presa’ Steak - 1 x (20-24 oz) called "Presa," in Spanish, the 2-inch thick cut from the shoulder/collar area has off-the-charts marbling equivalent to its Beef counterpart, the Denver Steak.
- Skirt Steak: 1x (15-18oz) Marinate and grill quickly, then cut into strips. Enjoy on a sandwich, a stir-fry or make some epic “Carne Asada".
- Flank Steak: 1 x (14-24 oz) "Tira de Manto" Thin pork belly but leaner, with a satisfying chew.
- Coppa: 1 x (31-42oz) "Mogote" A thick, round "Money" cut from the upper collar perfect for rubbing, glazing and smoking.
- Loin Roast: 1 x (15–22oz) Abundant marbling keeps this boneless cut juicy for days. Marinate, grill, carve, repeat.
- St. Louis: 1 x (28-35 oz) - Quintessential American cut begging for a spicy rub and getting paired with an ice-cold beer.
What’s Inside The IBÉRICO SHOULDER HAM
Whole Bone-In Ibérico"Paleta" Shoulder Ham
S (11-13 lbs.) or M (13-15 lbs.)
CARVING KIT
- Stainless-steel Carving Knife
- Knife Sharpener
- Support Rack / Holder
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.
THE UNIQUENESS OF IBÉRICO COMES DOWN TO 3 FACTORS
WHAT ARE REAL CUSTOMERS SAYING
We waited until the weather warmer up to BBQ. Holy Cow - this was the most amazing pork loin ever! I'm looking forward to filling my freezer! So worth every penny. It makes me think of my visits to Spain! Amazing!
THe box arrived and everything was still frozen solid. The cuts individually shrink wrapped and marked well with process dates and weights. I cooked the first dinner tonight, Saint Louis ribs. Most delicious ribe ever. I think I am in love!
I've only worked with a few of the cuts but can't have enough about the quality and flavor of the meat.
Great delivery. Meat is excellent quality. The steaks and chops need very little other than some salt, pepper and maybe a little fennel seed. It’s hard to eat regular, store bought pork after trying Campo Grande. We’ve recommended the service to several of our friends.
Admittedly, I've only tried one product out of the package that I purchased so far. Last night I reverse seared the Secreto Steak. I seasoned it, only with flaked salt and let it sit for thirty minutes to get closer to room temp. Then I put it on the Green Egg at just over 200 degrees and brought the Secreto up to 110 after about 40 minutes using apple wood with some hickory.
After removing it from the Green Egg, I let it rest for about 8 minutes and then placed it on my gas grill that I had preheated so that it was screaming hot. After a flip and getting it to 145 I pulled it and let it rest in our warming drawer for 7 minutes. It had a very nice crust and smelled amazing.
After removing from the warming drawer, I cut it against the grain and served it with chimichurri, grilled asparagus, roasted rosemary and garlic potato wedges and a tomato/bell pepper salad.
The Secreto was smoky and had a really nice crust. The meat was very tender and had a wonderful flavor that was not quite bacon, not quite ribs, not quite loin, really, not like any pork product I have ever eaten.
It's nice to purchase something that actually lives up to the advertising. I'm very much looking forward to enjoying the rest cuts.
