Campo Grande Iberico Chorizo | 2 oz
Free Range | 21-28 oz | Ibérico Pork
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- Iberico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”.
- 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.
- 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 Iberico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.
- Iberian chorizo is very important in Spanish gastronomy. It is made from minced Iberian pork, seasoned, and stuffed into natural casings.
- There are endless ways to serve chorizo but we recommend pairing it with manchego cheese, fig jam, berries, almonds, and pistachios on a charcuterie board for a delicious, Spanish-inspired snack.
- Contains 2 oz.
Cooking Tips
- Take the meat out of the fridge and bring it to room temperature.
- Heat your grill or frying pan with olive oil. For this cut, we recommend the grill. While heating, season your cut with flaky sea salt, black pepper, and olive oil.
- Leave the Presa on the grill for two to three minutes on each side.
- Grilled vegetables such as onions, tomatoes, and carrots make a perfect pairing to this cut.
Wine Pairing
- Looking to impress your guests at your next dinner party? Chateauneuf-du-Pape is the perfect pairing. This full-bodied wine with its dark fruit flavors and hints of leather and smoke, pairs beautifully with the intense flavors of the Presa.
- Check out Rioja, a full-bodied red with rich flavors of black cherry, vanilla, and toasted oak. Its tannins cut through the fatty nature of the pork, creating a satisfying experience.
Campo Grande Ibérico Pork
Campo Grande's Ibérico pork is the perfect example of attention to genetics, lifestyle, and diet creating incredibly marbled cuts. They source directly from humane family-owned farms in southern Spain that never use gestation or farrowing crates, nor antibiotics or hormones.
These rustic Slow Growth black-hoofed hogs are free-range and live twice as long as their industrial counterparts. Their 100% vegetarian diet hinges on nuts and grasses, which makes for multilayered flavor and off-the-charts marbling.