" In Spain, cured jamón legs on wooden ham stands are a fixture in our kitchens. We learn from an early age that some ham is for weeknights and other ham, like the oil-slick feathery slices of Jamón Ibérico de Bellota, is reserved for special occasions. We see our prized pork as something uniquely Spanish, and something we miss when we travel outside of the Iberian peninsula." \xa0 — Kurt Oriol Campo Grande Founder |
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" In Spain, cured jamón legs on wooden ham stands are a fixture in our kitchens. We learn from an early age that some ham is for weeknights and other ham, like the oil-slick feathery slices of Jamón Ibérico de Bellota, is reserved for special occasions. We see our prized pork as something uniquely Spanish, and something we miss when we travel outside of the Iberian peninsula." \xa0 — Kurt Oriol, Founder |
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Talking about Jamón Ibérico—a specialty pork from Ibérico pigs, the breed native to the region encompassing Spain and Portugal—the late great Anthony Bourdain once\xa0said:\xa0"To pass through Spain and not try this most traditional, most loved expression of Spanish history and culture is like letting the great love of one's life slip through one's fingers." |
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As a Spaniard raised in Madrid, those words resonated with me. For starters, Jamón Ibérico isn’t just another item at the grocery store—it's part of our DNA. In Spain, cured jamón legs on wooden ham stands are a fixture in our kitchens. We learn from an early age that some ham is for weeknights and other ham, like the oil-slick feathery slices of Jamón Ibérico de Bellota, is reserved for special occasions. We see our prized pork as something uniquely Spanish, and something we miss when we travel outside of the Iberian peninsula (which is part of the reason why I started my companyCampo Grande)...\xa0 |
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Talking about Jamón Ibérico—a specialty pork from Ibérico pigs, the breed native to the region encompassing Spain and Portugal—the late great Anthony Bourdain oncesaid:\xa0 "To pass through Spain and not try this most traditional, most loved expression of Spanish history and culture is like letting the great love of one's life slip through one's fingers." |
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As a Spaniard raised in Madrid, those words resonated with me. For starters, Jamón Ibérico isn’t just another item at the grocery store—it's part of our DNA. In Spain, cured jamón legs on wooden ham stands are a fixture in our kitchens. We learn from an early age that some ham is for weeknights and other ham, like the oil-slick feathery slices of Jamón Ibérico de Bellota, is reserved for special occasions. \xa0We see our prized pork as something uniquely Spanish, and something we miss when we travel outside of the Iberian peninsula (which is part of the reason why I started my companyCampo Grande).\xa0 |
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When I was a kid, my grandma used to tell me about the matanzas in her pueblo, Cáceres, in the Extremadura region. Each year, locals would gather for the sacrificio of a pig and help to prepare it for cooking. If you’ve ever read the details of a matanza, then you know: it’s not for the faint of heart. But it’s also not just about the food. It’s about friends and family members gathering to take part in an age-old tradition. It’s about the communal participation in the act of respectfully preparing an animal that’s been thoughtfully raised on a (corn-free) diet of acorns and grass. And yes, it’s also about the food—unmatched quality, downright delicious pork. Nose to tail, nothing was wasted. “Every part of a pig can be eaten,” is an old adage in Spain, and people lived by it... \xa0 |
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LOW ON IBÉRICO? Restock now our world-famous Ibérico "The Wagyu of pork" |
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A LA CARTE \xa0 Build your own box with your favorite cuts! |
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CURATED BOXES \xa0 Can't make your mind up? Get one of our curated boxes! |
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A LA CARTE \xa0 Build your own box with your favorite cuts! |
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CURATED BOXES \xa0 Can't make your mind up? Get one of our curated boxes! |
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