Campo Grande Iberico

The Campo Grande Ibérico Meat Collection brings together a trio of traditional Spanish dry-cured specialties made from Campo Grande’s renowned Ibérico pork. Raised in Spain and celebrated for rich marbling, depth of flavor, and old-world craftsmanship, these sliced charcuterie selections offer an easy way to enjoy authentic Spanish tapas at home. Campo Grande highlights the exceptional quality of Ibérico pork through careful curing, balanced seasoning, and ready-to-serve convenience.

Crafted in the Spanish charcuterie tradition, these products are fully cured and sliced for immediate enjoyment. From the nutty elegance of acorn-fed shoulder ham to the smoky warmth of chorizo and the delicate peppery character of salchichón, each pack delivers a distinctive taste of Spain’s culinary heritage.

Product Details

Origin: Spain
Type: Dry-Cured Ibérico
Condition: Fully cured, sliced, ready to serve
Storage: Keep refrigerated; best enjoyed at room temperature for fullest flavor
Format: 2 oz packs

Available Variants

• Campo Grande Ib érico Paleta Acorn-fed Iberian Pork Shoulder Ham (2 oz)
  Nutty, richly marbled Paleta — thinly sliced from the shoulder and aged for up to three years for bold, melt-in-your-mouth flavor.
• Campo Grande Ibérico Chorizo Clasico Dry Cured with Smoked Paprika (2 oz)
  Bold, smoky Chorizo — made from Ibérico pork and seasoned generously with paprika for deep, savory heat.
  
• Campo Grande Ibérico Salchichón (2 oz)
  Delicate, peppery Salchichón — a dry-cured Ibérico sausage with a smooth texture and subtle spice.
  

Culinary Uses

• Serve as part of a premium charcuterie board with cheeses, olives, and artisan bread.
• Layer into sandwiches or bocadillos for a Spanish-inspired bite.
• Add to tapas platters for effortless entertaining.
• Enjoy on their own at room temperature to appreciate their aroma, texture, and depth of flavor. 

Frequently Asked Questions (FAQ)

Q: Are these products ready to eat?
A: Yes — all three are fully cured, pre-sliced, and ready to serve.

Q: What is the difference between the shoulder ham, chorizo, and salchichón?
A: The shoulder ham is a whole-muscle cured meat with rich marbling and deep savory flavor, while chorizo is a dry-cured sausage seasoned with smoked paprika, and salchichón is a dry-cured sausage with a milder, more delicate salami-style profile.

Q: How should I serve them?
A: For best flavor and texture, serve slightly tempered rather than ice-cold, alongside cheese, bread, olives, or wine. This serving guidance is a culinary recommendation based on standard charcuterie practice.

Q: What makes Ibérico pork special?
A: Ibérico pork is prized for its exceptional marbling, rich flavor, and luxurious texture, which make it especially well-suited for premium dry-cured products.

The Campo Grande Ibérico captures the spirit of Spanish charcuterie in a convenient sliced format — from the rich acorn-fed shoulder ham to the smoky chorizo and refined salchichón. Each pack offers an authentic, ready-to-serve taste of Spain’s cured meat tradition, perfect for tapas nights, gifting, or everyday gourmet snacking.