Ground Ibérico and Wagyu Blend 14 oz

The reason this blend works so well comes down to fat chemistry. Ibérico pork fat is exceptionally high in oleic acid — the same monounsaturated fat found in olive oil — which gives it a lower melting point and a silky, almost liquid quality when cooked. That's what makes jamón ibérico so prized, and it's what makes Ibérico ground pork behave differently than commodity pork in a pan. It bastes itself from the inside out.

Wagyu fat, on the other hand, brings intramuscular marbling and a rich, savory depth that pure pork blends can't replicate. The 75/25 ratio here isn't arbitrary — it keeps the Ibérico character front and center while the Wagyu rounds out the beefy backbone. You get two completely different fat profiles working together, which is why burgers and meatballs made with this blend have a finish that lingers in a way that regular ground beef or pork just doesn't.

Ibérico pork — acorn-finished, heritage breed, oleic acid-rich fat with a nutty, cured-meat depth even before it's cooked

Wagyu beef — high-marbling genetics that add savory richness and help bind the blend without drying it out

No fillers, no binders — just two of the most prized meats in the world, ground together

What This Blend Can Do

Think beyond the burger. This blend is exceptional as smash patties, meatballs, pan sauces, stuffed peppers, or a quick weeknight Bolognese. The high fat content means it stays moist and forgiving — but it also means you need to manage your heat.

Burgers & Smash Patties

Form loose patties — don't compress them. The fat needs room to move.

Cook on a cast iron or carbon steel pan over medium-high heat. This blend has enough fat that you don't need added oil.

For smash burgers: drop the ball, smash hard, cook 2–3 minutes until the edges are crispy, flip once, 1–2 minutes more.

Target an internal temp of 160°F for pork food safety — this is a pork-dominant blend, so treat it accordingly.

Rest 2 minutes before serving.

Meatballs & Meatloaf

Mix gently — overworking emulsifies the fat and creates a dense, rubbery texture.

Bake meatballs at 400°F for 18–22 minutes, or brown in a pan and finish in sauce.

The oleic-rich fat renders beautifully into tomato sauce and won't congeal as it cools — your leftovers will actually taste better the next day.

Skillet Ragù or Bolognese

Brown over medium heat — don't rush it. Let the fat render slowly and develop color before adding aromatics.

Drain off some fat if needed, but leave at least a third in the pan. That's where the flavor lives.

Important note: Because this is a pork-forward blend, cook to a minimum internal temperature of 160°F. Ground pork has different food safety requirements than ground beef.