Iberico, the prized pork of Spain’s free-range heirlooms, is best known in its cured state, as ham. But fresh Iberico in the typical muscle pain of Spain is delicious roasted, grilled or seared in the pan. Campo Grande, an American company that works directly with small farmers in Spain, is a new source for the meat. Its founder, Kurt Oriol, who is from Spain, had previously helped establish Iberian Pastures, a company that breeds Spanish heirloom pigs in Georgia. Campo Grande sells a box of assorted pork cuts: a hearty four-rib roast, a thick loin presa for roasting or grilling, and two prized shoulder sections, pluma and secreto. Each offers at least four servings of juicy, tender meat, best cooked when medium shy. The company also imports aged beef and some seafood.
Campo Grande Iberico Pork, $159, about 5.5 pounds, shipped frozen, eatcampogrande.com.
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