In Stock

Ibérico Porkbelly Secreto Steak

Name: Ibérico Porkbelly Secreto Steak
Brand: Campo Grande - A La Carte
SKU: FP16C14
Price: 34.0 USD
Availability: InStock
Rating: 4.91 (11 reviews)

Located on the underbelly of the Ibérico pig, the "Secreto Barriguera" is just as rich and succulent as Secreto, but flatter and with a light pink coloring.

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.

$34.00

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What's Inside

Ibérico Porkbelly Secreto Steak

21 - 28 oz

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.

Tried and now hooked

I was skeptical, but the Iberico has been as good as advertised. My first attempt at porkbelly was trimmed but still flaring during cooking, so I was worried we would have "same old dry pork". However, it was SO moist and juicy (even after putting a nice char on outside) and my kids loved it...we've never been big on pork, but I've web-searched several easy recipes and this porkbelly has replaced chicken for the near future. Highly recommend giving it a try.