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Ibérico Pork Shoulder (Picnic)

Whole iberico shoulder picnic. Prepared for the ultimate Carnitas, Pulled Pork and Chicharron you will ever try.

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.

Regular price $159.00

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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.

Customer Reviews

Based on 12 reviews
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100.0
91.7
J
John

Amazing taste

D
Danny Boyle
wow

absolutely the BEST!

D
David

Best and most unique meat EVER!!!!

V
Vanessa Serra
Best pernil ever!

I cooked this pork shoulder, Puertorrican style, for Christmas Day and it has been the best pernil I have ever tasted! Everyone raved about it! From now on, no other pork shoulder will do!

L
Lisa H.
AMAZING

Total winner. Dry-brined with salt and sugar rub for two days, roasted at 300 degrees for 6 hours on Xmas day (probably could have done longer for even more fall-off-the-bone texture). 17 pounds of pork gone in 30 minutes with our crowd of 25. Incredibly delicious, even the fat and skin - used the cracklings and fat to make red beans and collard greens. Everyone agreed this should be our new holiday tradition.

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