In Stock

Ibérico Thick Pork Belly

Name: Ibérico Thick Pork Belly
Brand: Campo Grande - A La Carte
SKU: FP06C04
Price: 44.0 USD
Availability: InStock
Rating: 4.89 (292 reviews)

Located on the underbelly of the Ibérico pig, our thick-cut pork belly is richer and more marbled than standard pork belly, thanks to the breed’s unique genetics and acorn-rich diet. Its low melting point allows the fat to render beautifully, adding exceptional depth and flavor to any dish it touches.

Our 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.

Ingredients: Free-range Ibérico pork belly.

Note: This product is hand-butchered to preserve quality. Final weight may vary slightly due to the natural variation of each cut.

$44.00

Want it shipped by May 20? Order by May 19 by 6 PM EST

Add in your own

Custom box

Build Custom Box

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.