When it comes to dream jobs, being the chef for one of the best Spanish meat purveyors on the planet is up there. A few years ago, Campo Grande came knocking on Chef Pau Yern’s door, and now he’s spreading Spanish dish inspiration around the world.

Hailing from Ibiza, but now calling Spain’s mainland home, Chef Pau is all about that Iberico; his unique mix of classic Spanish cooks and more modern fusions has people experiencing pork in an entirely new way. And the Campo Grande craze is growing with each social post and recipe share.

We sat down with Chef Pau to talk Spanish cuisine, the Campo Grande difference, tapas, his favorite things, and more.

When did you first find a love of cooking?

“I wanted to cook for a living since I was a kid; I imagined myself working in a restaurant kitchen and I’ve always liked that lifestyle. When I was young I cooked more traditional recipes with my mother like Spanish Tortilla. But the reality of cooking for a living came three years ago when Campo Grande gave me this opportunity.”

Is there a dish that you're known for or love to make?

“First it was Spanish tortilla for sure, it's one of the best things that I make and love to eat. But now it’s barbecuing. I'm doing an all-day cookout almost once a month with family and friends - it’s what I most enjoy. You’re just hanging out with the people you love, eating, drinking and enjoying the time together - and all that food.”

Talk to me about the main differences between the Iberico pork cuts you’re creating in Spain as opposed to cuts in the United States.

“It really comes down to taste. Take wagyu beef as an example - when you eat wagyu it’s like butter and melts in your mouth. That’s similar to the experience you get with Campo Grande’s Iberico pork - the taste is unlike any other pork you’ve had because of the pigs themselves, how we raise them and what they’re eating.

These pigs have muscle with a high level of marbled, delicious fat. Also, Ibérico pigs in Spain feed on natural shrubs, grasses, and loads of acorns, which produce a signature nutty flavor in the meat.”

What are some of characteristics of Spanish cuisine you most love?

“I love the simplicity of Spanish cuisine. It’s a style of cooking that takes time, it’s not about rushing. Many of the classic dishes like paella and grilling up Iberico pork use slow cooking methods to create those amazing flavors.

Then there’s the simplicity of tapas. It’s a quick bite, but it’s also about not complicating or over engineering the ingredients. It’s a simple piece of jamon with Manchego on good crusty bread. Simple but complementary with balanced flavors in that one bite.

Spanish food is about cooking with the people you want to be with and then enjoying that meal together.”

Speaking of tapas - do you have a favorite bite?

“It’s difficult to choose just one. It’s really the ritual of it that I love - you hop from bar to bar with your friends, having a drink and a pintxo and then moving on into the night. You get to try so many different things in one night.”

What’s a spice that you consider to be under-valued?

“Especially for Spanish cuisine I’d say: smoked paprika, saffron, cumin, and bay leaves - without these you just can’t achieve some of those classic flavor profiles Spanish food is know for. If you have those four ingredients in your kitchen, you can use it in more fusion dishes, too.”

Do you have a favorite regional cuisine of Spain?

“I'm from Ibiza, so I love paellas, and I’m obsessed with the local fish and seafood. That’s why paella is such an iconic dish for the country, depending on where you are, each region has its unique culinary traditions and you’ll eat a different kind of paella; up north you’ll get more pork and chicken in your paella. In some areas, they use more potatoes. Even though I’m now living on the mainland, you’ll still find me eating seafood paella.”