Ibérico Pork Box (6 LB)
PORK THE WAY IT'S SUPPOSED TO TASTE
THE IBÉRICO 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). *Please note that Ibérico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.
What’s Inside The IBÉRICO SHOULDER HAM
Whole Bone-In Ibérico"Paleta" Shoulder Ham
S (11-13 lbs.) or M (13-15 lbs.)
- 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
We use only the best genetics to produce the best quality meat. Our animals are raised in a stress-free environment and are fed a diet of 100% grass and grain.
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.
Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.
WHAT ARE REAL CUSTOMERS SAYING
The quality of the Rib Rack was evident as soon as took it out of the box it got shipped in. I brined the meat for about 3 hours using a mixture of 1 cup salt and 1/2 cup sugar to 1 gallon of water. After taking it out of the fridge, I patted its surface dry with some paper towel. While I waited for the oven to reach 275Fº, I prepared this beautiful piece of meat by simply covering its surface with salt and butter. Using a meat thermometer, I made sure that the center of the cut reached 145Fº, then dabbed the surface with paper towel to remove the excess moisture, and placed it onto a hot pan and gave it a nice crust. After letting it rest for about 10 min, we served the meat to our hungry guests. The meat had not a hint unpleasant odor, the meat was so tender and juicy, and its fat melted as soon as you took a bite. The best pork dish I ever made, by far.
As I'm typing this, the Secreto Steak is sitting in the Sous Vide bath at 145Fº. Getting hungry as I'm typing this.
Oh wow! This made our mouths water just reading it! We would love to hear how you end up using the rest of the cuts :D
I'm from Spain originally and love Iberico meat so when I saw it advertised here in the States I had to try it! Campo Grande did a great job; the meat was tasty, and the package arrived frozen with dry ice inside. I will be getting more meat from them.
Thank you for giving us a try! We strive to bring Spain's delicious food straight to your doorstep :D
We were gifted with our first taste and absolutely love it. Now I'm gifting it!
Wow just wow! Delicious and a must try
I love the meat. Thank you for packing it well, good package is a big deal, it reflects on company.