Our approach to whole-animal butchery at Campo emphasizes sustainability, craftsmanship and a deep connection to local agriculture. Partnering with local ranchers is central to our Rio Grande Valley Cuisine model, allowing us to serve the highest quality meat while supporting our community, heritage and culinary team. By embracing this model, we not only uplift small ranchers but also celebrate the artistry of butchery, creating flavorful dishes with minimal waste.
Partnering with Local Farms
We source our pork and beef primarily from Trilogy Beef Community, a collective of New Mexico families who have been stewards of the land for generations. This partnership lets farmers focus on their expertise—raising animals in harmony with New Mexico’s agricultural traditions—while we handle the butchery. By purchasing whole animals at a set price per pound, we ensure fair compensation for farmers and provide our culinary team with premium cuts. This relationship fuels creativity as we use both sought-after cuts and less traditional parts like bones, shanks and fat, which demand higher levels of skill and innovation.
Celebrating Craftsmanship Through Our Menu
Our whole-hog butchery program is showcased throughout the Campo menu, with various dishes showcasing different cuts, many prepared in-house. The Nosh Board features house-made rillettes, summer sausage and country-style pâté that pair perfectly with house-made pickles and artisan cheeses. The Eggs Benedict on the brunch menu includes house-cured ham with a rich savory note. At dinner, try the Crispy Pork Memela appetizer or the Local Pork Confit with blue corn hominy, Sonora wheat torilla, Rosales green chile and papitas paired with a glass of Martin Woods Campo Cuvée.
Stock made from roasted hog bones finds its way into our pork sausages, the posole served at Campo and as a sauce base. With enough bone broth to spare, we now offer it in limited quantities at the Farm Shop for home cooks. Bone broth is ideal for cooking beans, adding a richer, deeper flavor or serving as a base for soups like green chile stew. Some enjoy it simply heated with a bit of salt for its health benefits. Sharing these products with local home cooks through the Farm Shop helps keep our butchery program sustainable, efficient and profitable. Our collection of house-made sausages features Spicy Chorizo, Bratwurst and Brown Sugar & Sage.
Another standout of our butchery program is the preparation of rillettes using a traditional French preservation technique. We use the shank, a cut known for its toughness but revered for its potential when slow-cooked. After marinating and curing the meat in salts and spices, we cook it confit-style, submerging it in its own fat until tender. Once cooled, the fat acts as a natural preservative, encasing the meat and keeping it food-safe at room temperature. The final step is shredding the meat and blending it with the fat to create a rich, creamy texture. Our rillettes are served with house-made lavash crackers, offering an indulgent starter that celebrates simplicity and technique. To try this savory spread, visit Campo or the tasting rooms at Town & Ranch and Bar Norte.
