Unlock the natural richness of Ibérico pork—no oil, no compromise.
Ibérico pork is so marbled, you don’t need oil to cook it. In fact, skipping the oil lets the meat’s natural fat shine, creating a velvety texture and bold flavor that rivals Wagyu.
Here’s how to do it right:
- Choose the Right Cut: Secreto, Jowl, and Belly cuts are naturally rich in oleic acid (the same heart-healthy fat found in olive oil). These cuts release their own fat when heated.
- Use a Hot Pan or Grill: Preheat your skillet or grill. No oil needed—just place the meat directly on the surface. The fat will render and crisp naturally.
- Cook Medium Rare: Campo Grande’s Ibérico pork is safe and delicious when cooked pink. Think steak, not traditional pork.
- Let It Rest: After cooking, let the meat rest for 5–10 minutes. This helps redistribute juices and enhances tenderness.
- Bonus Tip: Use the rendered fat to sauté veggies or toast bread—no waste, all flavor.
Cooking without oil isn’t just healthier—it’s smarter. With Ibérico pork, the fat is the flavor. Let it do the work.