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Campo Grande | Iberico Paleta | 2oz

$19.99 $19.00
Member Pricing: $17.99 $17.10

Free Range | 21-28 oz | Ibérico Pork

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  • "Paleta" -- Velvety thin slices of acorn-fed Shoulder ham aged for up to 3 years in ham cellars
  • From free-range Ibérico pork raised on humane family farms.
  • The Ibérico genetic makeup produces cuts of meat unlike any other pig out there. In addition, these pigs feast on acorns which creates a deliciously nutty flavor. 
  • Unlike most styles of charcuterie around the world, Paleta is not machine-cut but rather delicately carved by hand.
  • Contains 2oz of meat

Customer Reviews

Based on 1 review
John Haskell
Herd and Grace my meat market

This is a fabulous place. That really says it all. They are stocked with great meat. I get things I can't get anywhere else. And , everything is delicious. Top grade, best cuts beef, lamb and pork. I leave Herd and Grace with a bag full of wonderful meat and don't break the bank. The staffing is excellent.

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.