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Campo Grande Iberico Chorizo | 2 oz

$19.99 $19.00
Member Pricing: $17.99 $17.10

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. 

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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.