The holiday season is one of the busiest times of year for my dining room table. It sure sees a wide variety of tantalizing dishes and savory sides. I know that charcuterie boards have actually been around for a long time; however, they have really become more prominent and even more creative than ever before. An example of this would be my Halloween Charcuterie that I shared last month. Let me tell you how you can elevate your holiday charcuterie boards with succulent meat from Campo Grande.
Kurt Oriol comes from a Spanish family that loves to cook and eat. Ever an Ibérico pork fanatic, he grew up hearing his grandmother’s stories about the matanza, Spain’s age-old tradition of townsfolk coming together to stuff chorizo and hang hams for the winter.
Kurt’s hybrid upbringing between Spain and the U.S. gave him a deep appreciation for Spanish food culture and made him want to share it far and wide. That’s how Campo Grande was born.
The Campo Grande Charcuterie Sampler Kit includes 5 packs of delicious Iberico goodness. The kit includes:
- 2 pks of Sliced ibérico Chorizo
- 2 pks of Sliced ibérico Salchichon
- 1 pk of Sliced ibérico Coppa
Each product is made from free-range heirloom pigs that live twice as long as their industrial counterparts. This combination of an ancient ibérico breed and diet creates the best ingredients for superior dry curing.
The flavor doesn’t just have to be in your charcuterie board, you can expand even further with other products from Campo Grande. They offer ribs, ribeye, loin roast, steaks and tenderloin. You can choose from one of their premium curated boxes or you can create your own custom Campo Grande box to get exactly what you like.
Are you ready to bring your holiday dining to the next level? Be sure to review all of the products that Campo Grande has to offer and make your purchase in time for the holiday.