IBÉRICO PORK
Spain’s heritage Ibérico pork brings exceptional marbling, deep savory flavor, and a buttery texture that stands apart from conventional pork. Stonegate supplies Campo Grande cuts for wholesale case buyers.
CAMPO GRANDE
Campo Grande works with family-owned farms in Spain, where Ibérico pigs are slow-raised for up to twice the conventional industry standard. Natural marbling and oleic-rich fat create the breed’s signature tenderness, depth, and clean finish.
The program emphasizes free-range husbandry, regenerative practices, non-GMO feed, and production without added hormones or routine antibiotics.
Campo Grande
Featured Ibérico Cuts
A curated selection of highly marbled Spanish Ibérico cuts for premium butcher cases, chef-driven menus, and special-order programs. Offered by the case through Stonegate Protein Group.
Secreto
A richly marbled hidden cut from the shoulder seam, Secreto delivers deep pork flavor, a buttery texture, and exceptional tenderness. Ideal for hard searing or live-fire grilling.
1.3 lb avg.
Presa
A substantial steak cut from the shoulder and collar, Presa combines dense marbling with a juicy, beef-like bite. Its thickness supports high-heat searing, grilling, or gentle roasting.
1.75 lb avg.
Pluma
Taken from the rib cap at the neck end of the loin, Pluma is tender, highly marbled, and naturally portionable. Quick searing develops a crisp exterior while preserving its rich interior.
1.7 lb avg.
4-Rib Rack
Cut from the center rib section, this four-bone rack pairs dramatic presentation with rich marbling and succulent texture. Roast whole for carving or portion into premium chops.
2.0 lb avg.
Skirt Steak
This thin, loose-grained cut delivers pronounced pork flavor and excellent surface caramelization. Sear or grill quickly, rest briefly, and slice across the grain.
1.1 lb avg.
Solomillo
The Ibérico tenderloin is a boneless cut prized for its delicate texture and clean, refined flavor. Its natural tenderness makes it ideal for roasting whole or cutting into medallions.
1.8 lb avg.
Abanico
Seam-butchered from the rib-cap area, Abanico is a thin, intensely marbled cut with a juicy, tender bite. It performs exceptionally over high heat and suits shareable sliced presentations.
1.1 lb avg.