Campo Grande Bacon | 12oz
Free Range | 21-28 oz | Ibérico Pork
THICK-CUT, APPLE WOOD SMOKED IBÉRICO BACON
Intricate layers of Ibérico fat make the Campo Grande Bacon an explosion of umami, smoky, sweet and meaty flavors. Nothing short of unreal, as you'd expect from the finest pork in the world!
Sliced in 12oz packs.
Made with Campo Grande porkbelly, sea salt and celery powder. Lightly Applewood Smoked, Nitrate Free
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.