Campo Grande Ibérico Pork St. Louis Ribs | Avg 2 lb
Free Range | 1.1 lb | Ibérico Pork
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- Experience the luxurious taste of Iberico Pork. Raised in Spain's Mediterranean oak forests, these acorn-fed pigs provide the highest quality pork in the world.
- The Iberico Pork St. Louis Ribs are the quintessential American cut. Hand-trimmed pork ribs ready to hit the grill.
- Slow-cooked, smoked, or grilled, these ribs will be tender and juicy pork will impress even the most discerning palate.
- No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid
Cooking Tips
- Meatier ribs that come from the belly area of the hog, once the belly is removed. These Ribs are flat but are high in fat making them super tender.
- Sear and cook in the oven or grill at 250ºF for at least 3 hours.
- Or sous vide at 100ºF for 8 hours.
Wine Pairing
- Try a dry sherry from southern Spain with aromas of dried fruit and nuts that complements the flavors of Spanish Ibérico pork.
- If you are going BBQ style with a heavy red sauce, crack open a bottle of Shiraz or Zinfandel.
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.
