0
In Stock

Ibérico Skirt Steak

Marinate and grill quickly, then cut into strips. Enjoy on a sandwich, a stir-fry or make some epic “Carne Asada".

 

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 $29.00
Want it shipped by Sep 10? Order by Sep 9 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.

Customer Reviews

Based on 218 reviews
93%
(202)
4%
(9)
2%
(4)
1%
(2)
0%
(1)
100.0
88.2
V
Vince Petrucci
Secreto is the bomb!!

While I like all the cuts, the Secreto is my fave!

S
Shawn Grau
The best

so insanely good

J
Jeff Barth
Bestttt Pork

It was so good, I will definitely get more!

J
Jacqueline Spiros
Delicious cut of pork

We love this cut done rare to medium rare. We usually just use olive oil and salt and pepper. We do not need more than that.

H
Harold S
Superb simply

Got a bucket list? These ribs oughta be on it :) I used ballpark yellow mustard as a binder and covered with kosher salt and coarse black pepper, smoked with post oak and applewood chunks at 240F.. I also rolled em up into a circle and tied it up with butchers twine, so it would stand up. Rotated during the smoke while spraying with lemon juice mixed with Worcestershire sauce. All the Campo offerings are awesome !

123

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method
2024 © Campo Grande All Rights Reserved