Get your taste buds ready for a culinary adventure with the 4-Rib Rack of Iberico Pork from Spain. This premium cut of pork delivers an unforgettable flavor experience.
Similar to prime rib, but with richer flavor and lots more marbling, the Iberico 4-Rib Rack is located on the upper ribs of the pig next to the loin.
This cut is extremely versatile. Roast it whole or in half, grill up individual ribs, or batter, and fry it to crispy perfection.
With its crown of frenched bones, this cut makes a dramatic dinner-party centerpiece, whether lacquered in glaze or carved into double-thick bone-in chops.
"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.
The Presa is one of the most highly sought-after cuts of the Iberian pig. This is due to the sublime consistency of the meat and its distinctive flavor.
The cut is taken from the end of the animal's back, and each pig only produces two. Thanks to its unique flavor, Presa can be prepared in different ways - from grilled to baked.
This cut has an intense color and marbled appearance, with a very pleasant texture.
With lots of intermuscular fat, this cut can be roasted whole or filleted and cooked quickly on the grill.
No antibiotics. No hormones. Non-GMO. High in Omega-9s and Oleic Acid.
Coppa is coveted by chefs around the globe because it offers numerous cooking possibilities and ways of incorporating flavors.
Also referred to as the “mogote” in Spain, the Coppa comes from the upper collar of the Iberico pig.
Coppa Iberico pork boasts a marbling of intramuscular fat, which imparts a buttery texture and enhances its succulence.
No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid.
With its succulent fat content, Iberico pork delivers an intense umami flavor that lingers on the palate. Its tender yet firm texture ensures a delightful chewiness that adds complexity to every bite.
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.
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.
Campo Grande’s Iberico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.
No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid
This charcuterie staple is perfect for tapas, pairing with bold cheeses and Spanish wines, starring gin grazing boards, topping breakfast toasts, or enjoying as a protein-packed snack any time of day.
