What’s Inside The IBÉRICO SHOULDER HAM
Whole Bone-In Ibérico"Paleta" Shoulder Ham
S (11-13 lbs.) or M (13-15 lbs.)
- Stainless-steel Carving Knife
- Knife Sharpener
- Support Rack / Holder
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.
THE UNIQUENESS OF IBÉRICO COMES DOWN TO 3 FACTORS
We use only the best genetics to produce the best quality meat. Our animals are raised in a stress-free environment and are fed a diet of 100% grass and grain.
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.
WHAT ARE REAL CUSTOMERS SAYING
These meats are incredible tasting. I add nothing but a little salt and pepper. The added benefit for me is that I never get an upset stomach from eating Campogrande Iberico pork. I almost always do when eating processed American cuts of meat.
I made your fabulous ribs in an Asian marinade last night! They were delicious! They are very fatty, so I need to adjust my recipe. But the quality is fabulous!
Look forward to the pork chops!
Thank you so much!
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