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Ibérico Smoked Pastrami

Quintessential New York deli meat upgraded with the Wagyu of Pork. Made with Campo Grande Coppa (Collar). Smoked to perfection and incredibly tender, this melt-in-your-mouth pastrami has the umami punch of Ibérico you know and love. 

 

What's Inside: 1 x Campo Grande Pastrami
Cooking: Product is fully cooked. Reheat in oven and enjoy.

 

Ingredients: Free Range Ibérico Pork Collar, Pastrami Brine (Water, Sea Salt, Sugar, Celery Powder, Pepper Extract, Onion, Garlic, Yeast Extract), Coriander, Black Pepper, Red Pepper.

 

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).

 

 

Regular price $39.00
Want it shipped by Jan 21? Order by Jan 20 by 6 PM EST

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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 16 reviews
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David M.
Pastrami at its best

i am a native New Yorker who has traveled the a million plus miles across the US and beyond tasting pastrami in deli's as often as possible and this pastrami ranks aming the very best I have ever had.

What a compliment! We're so glad you love it as much as we do - and you get it right to your door :)

T
Tyson Kamikawa
Ruined me for all other pastrami

This pastrami was so amazing, I literally can’t eat any other. Most memorable, next to the amazing spice flavor is the texture. The fat is so velvety smooth and melty that it becomes your favorite part.

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Gary Stevens
Outstanding

This product is literally melt in your mouth delicious!

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Julissa Jumper
Delicious!

I regret to say that I ate this all by myself. I didn't let any of my kids know it was in the fridge. This was so good!

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Greg North
Unique….

Very mild seasoning allows the amazing natural flavor take the spot light, it’s delicious - well done! I prefer on a light brioche roll, toasted with Swiss, light mustard and a very thin slice of red onion. A light mild rye would work too if you have to go old school :) it’s good cold, or rendered out lightly in a cast iron skillet.

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