Campo Grande Iberico Pork Belly | avg 3.5lbs
Free Range |avg 30-34oz | Ibérico Pork
The quintessential cut for creating Bacon. But Pork Belly can be more than just Bacon. Slice it thin and cook it until crisp from raw or marinated and it is guaranteed to be juicy & tender.
Don't miss out of this succulent and flavorful cut of Spanish Pork.
Cooking Ribs Low and Slow Over Indirect Heat:
- Place ribs over indirect heat and close the lid to trap smoke and moisture.
- Avoid direct fire to prevent overcooking and drying out.
Smoking BBQ Ribs:
- Use wetted wood chips to create smoke, not flames.
- If using an oven, add liquid smoke to the sauce and spread it over the ribs in the last hour of cooking.
Knowing When the Ribs Are Ready:
- When you see a clean part of the bone at the end, the ribs are ready.
- Ribs should easily separate with your hands, indicating they are fall-off-the-bone tender.
Wine Pairing
- We recommend medium to full-bodied wines such as Shiraz, Malbec, or Zinfandel. These wines, with their diverse profiles, are excellent choices to complement the rich, flavorful nature of Ibérico pork ribs, enhancing your dining 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.