The special quality of Ibérico pork, one of Spanish cuisine’s greatest treasures, is a product of its unique terroir. This comes from its heritage, natural diet, and humane, slow-growth upbringing. Compare the taste, texture, and nutrition of this prized pork to its industrialized counterparts and discover why it is so often called the wagyu of pork.
Recently, we caught up with Kurt to learn more about his journey and hear his advice for fellow entrepreneurs.
1. Why did you start Campo Grande?
Campo Grande was born from a deep-rooted love for Spain’s culinary traditions and a frustration with the standard of industrialized and flavorless pork found in the U.S. I grew up spending time in both Spain and the U.S., and some of my most vivid memories are of my grandmother in Extremadura (southwest region) hosting the matanza—an annual Iberian tradition. The entire village would come together to respectfully harvest an Ibérico pig, turning it into incredible food that would last the winter. There was nothing wasteful or impersonal about it.
Campo Grande is introducing Americans to a different philosophy of eating pork—one that elevates the product to a totally new class beyond what has historically been considered “the other white meat.” We're not just selling pork; we're offering a completely new category: heirloom Ibérico pork that’s so intensely marbled, it rivals wagyu beef in flavor and texture, hence the term “the wagyu of pork.” Most Americans have never tasted pork like this, and it’s time they did!
2. What obstacles did you face along the way?
Educating the American consumer has been both our biggest challenge and our biggest opportunity. We’re building a new category from scratch. When people hear "pork," they often think of the dry, lean chops they've had for decades. Getting them to understand that our Ibérico pork can be cooked and served like a medium-rare steak, and that the fat is actually good for you, is a complete shift in mindset.
Logistically, we’ve also had to build our own supply chain, working directly with family farms in Spain, ensuring humane and sustainable practices, and handling everything from butchering to direct-to-door shipping. That level of vertical integration is rare, but it’s the only way to ensure our quality and our story stay intact.
3. What lessons do you have for other entrepreneurs?
Don’t just solve a problem—tell a better story. If you’re trying to create something new, you’ll meet resistance. People are naturally skeptical of anything unfamiliar. You have to educate with empathy and build trust with transparency. We’ve done that by being open about where our food comes from, showing how our animals live, and letting the product speak for itself.
And never underestimate the power of community. From chefs to home cooks to curious food lovers, our customers are our best advocates. They’ve helped us build momentum not only through word of mouth but also by becoming part of the Campo Grande story.
4. What’s on the horizon for Campo Grande?
We’re just getting started. Expanding into retail with partners like Bristol Farms is a huge step—it gives consumers their first opportunity to experience Campo Grande in person, not just online. We're also developing new product lines that showcase different facets of Ibérico, including fully cooked and charcuterie items that make it easy for people to enjoy Spain's best-kept culinary secret at home.
Ultimately, our goal is to become the go-to name for premium Spanish Ibérico in the U.S.—not just for its incredible taste, but for what it represents: a return to slow food, deep flavor, and sustainable farming.
5. How do you keep work/life balance? What drives/inspires you?
Work/life balance is a constant negotiation, especially now that I have a 14-month-old at home. Building Campo Grande while raising a tiny human means I’ve had to become more intentional with my time. But honestly, having a child has given even more meaning to what I do. It reinforces why I care so deeply about sustainability, quality food, and preserving culinary traditions—I want my child to grow up in a world where food is nourishing, joyful, and connected to real stories.
What drives me is that sense of connection. Every time someone cooks our Ibérico pork and says, “I didn’t know pork could taste like this,” I feel like we’re creating a small shift in how people relate to their food. And that keeps me going. Food isn’t just fuel—it’s culture, memory, and love. That’s the legacy I hope to build, both for my child and for our community.
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