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Ibérico Hanger Steak

Discover the exceptional taste of our Ibérico Hanger Steak, a prized cut known for its rich flavor and tenderness. The hanger steak, also known as the "butcher's steak," is located close to the ribs, and is best cooked on the grill or seared in a pan.

 

Includes: 2 Hanger Steaks 

 

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 $27.00
Want it shipped by Nov 25? Order by Nov 24 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 5 reviews
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C
C.F.
Iberico hanger steak

Delicious. Cooked in minutes on the grill..Served with chimichurri sauce.

C
Cathy West
Delicious hangar steak!

Unlike any pork we’ve ever had. I seasoned with an herby salt mix and black pepper and grilled it. Pretty sure it has spoiled us for good because supermarket pork just can’t compare

J
Jason Mitcham
First cook of my Campo Grande order

I looked up a recipe for my hanger steak and prepared a seared hanger steak on tosta, with burrata cheese, chimichurri, and blue cheese. The hanger steak was even better than I expected. It is truly the Wagyu of pork.

F
Ferdinand Rimorin
Amazing Cur

Better than beef hanger steak for sure. Next level porky goodness.

D
Daniel Weiss
Ponzu & Crispy Chili Oil Marinated Hanger Steak over Noodles

Once again, the Campo Grande Hanger Steak made a quick meal a raving success. Just light the grill, combine ponzu sauce & crispy chili oil to make a 15-minute marinade. Reserve about 2 Tbsp. Throw the hanger steaks on the hot grill. Meanwhile boil salted water for noodles of choice. Pour raw pork liquid and used ponzu marinade into small pan, cook fully, mix potato starch or corn starch and reserved marinade until smooth. Incorporate into boiling marinade and mix well to prevent lumps. Thin with hot pasta water as necessary. Grill pork until 135 and rest for 5 minutes. Meanwhile, drain noodles then mix hot marinade into noodles reserving some for added sauce. Slice pork thinly across the grain and top the noodles. Add hot sauce as desired. Garnish w sliced scallions. Says my 16 yr-old son, “I love it!”

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