Once tried, you’ll never go back. No association. https://eatcampogrande.com/
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I have an order from them coming in the next dew days. Excited to try the different cuts
We had a vaca vieja chuletón on Tuesday that was outstanding. A little funky, kind of like cultured butter, but no where near the same intensity or gamy character as a 60-day Flannery. I was a little hesitant before trying it but it vastly surpassed my expectations. Notes and pics here:
Just cooked my first meal from Campo Grande. Did the rack of pork. Gorgeous if only a bit too much fat for me. Something like Wagyu beef , a small amount goes a long way.
Try the Pluma cut on the BBQ - the fat means it can BBQ on high heat to a nice medium cook without the outer layer drying out, but, its a nice meaty cut, so remains very juicy without the fattiness of the ribs, or a cut like the Secreto. Use a wet bbq sauce and it really is perfect.
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More often than not you need to start a fire 
good eats in your future!
I started one in my Wife when all this pork showed up. The problem is controlling the heat!
Tonight it’s Skirt Steak and Rib Cap Tacos. S&P and Smoked Paprika, Pico de Gallo and Hatch Green Chile Tortillas.