Campo Grande

On humane, family-owned farms in southern Spain. The pigs are born semi-wild in the dehesas, Spain's oak savannas, where they roam freely and forage acorns, greenery, nuts and seeds, and the farms never use gestation or farrowing crates, antibiotics or hormones.

Its diet. Ibérico pigs forage acorns, nuts and grasses in the dehesa, which gives the fat a characteristic nutty flavor, and their slow growth gives the meat its rich marbling.

Traditional Spanish butcher's cuts prized in Ibérico pork. Presa comes from the shoulder; secreto is a hidden, heavily marbled cut near the belly; pluma is a feather-shaped cut near the end of the loin. All three are best grilled or seared like a steak.

Treat it more like a steak than ordinary pork. Its marbling keeps it juicy when grilled, seared or roasted, and the steak cuts are delicious cooked to medium. Recipes.

Kurt Oriol, who grew up between Spain and the US hearing his grandmother's stories of the matanza, Spain's tradition of curing hams and chorizo for the winter, and founded Campo Grande to share Spanish food culture.

Secreto, presa, pluma, abanico, coppa, tenderloin (solomillo), loin (lomo), St. Louis and baby back ribs, a 4-rib rack, belly, flank and skirt steaks, plus bacon, chorizo, salchichón and paleta. Shop Campo Grande.