Ibérico Thick Porkbelly
The quintessential cut for homemade bacon-making.
~ Slabs are *12x7in Uncut Rectangles. *1.5-2in Thick. *Estimates.
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 Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.
Add in your own
Ibérico Thick Porkbelly
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.
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.
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.
I love Campo Grande Iberico pork. This last order was the first time I ordered the ribs and my goodness!!! My husband and I just inhaled one and could have eaten more. Lesson learned: next time bake 2 ribs instead of just one. It is terrific!
Love to hear it! You can never go wrong with making and little extra and having some left-overs!
I followed the recipe provided by Campo Grande (well almost). What a rich delightful winter dish, especially accompanied by a citrus salad. Don’t be shy with the cumin and try it with some pimenton and a good quality coarse sea salt. Sadly, you will probably not have leftovers.
One of the tastiest pieces of meat I have eaten…..barbecued…..don’t overcook
Delivery was prompt. Seasoned and grilled on an infrared grill in the kitchen. Was excellent!! Can’t wait to try the next cut
Fantastic. Dry rubbed with salt and pepper. Put on traeger after cutting off excess fat(which made fantastic gravy) and had egg and pork belly breakfast sandwiches. Worth every penny.
Sounds delicious!! No, scratch that – downright mouth watering!