An online butcher in Spain that calls things by their name

Where we come from

Campo Natura started in Seville to bring home what used to go only to restaurants: the chuletón of retinto cow, the dry-aged loin, the presa ibérica de bellota. We registered the domain in October 2018 and the first order left in April 2019. In 2020, when half of Spain ordered meat to the door for the first time, we learned how to send fresh produce anywhere on the mainland without breaking the cold chain. Most of what we know about logistics comes from those months.

The shop was closed for a while. The one that reopens on 5 November 2026 promises less and keeps what it promises: one dispatch a week, always on the same day, with the meat cut for that dispatch. Less hurry and no surprises.

The meat: breeds with a name

The heart of the house is retinto, the native red breed of south-west Spain, raised outdoors in the dehesas of Cádiz, Seville and Extremadura. It gives red meat with flavour and real fat. Next to it we work with Black Angus, Holstein-Friesian cow, lamb and ibérico pork from the dehesa.

Not every piece is the same, and we do not pretend it is. Yearling beef is tender and mild. Old cow has more fat, more colour and far more flavour. A real ox is a castrated male of more than four years, and there are very few. Each page explains the difference so that you can compare with your eyes open.

What we look for: meat with an origin, not a pretty label

From the first day our job has been to search: small producers who raise animals slowly and never reach a supermarket shelf. The best example is our water buffalo. A farm in the Sierra de Guadarrama, north of Madrid, brought in a few buffalo almost as a hobby, began to breed them, and slaughters one from time to time. The meat is very good and there is only as much as there is, which is why some weeks we have more pieces than others. For now the buffalo is sold on the Spanish pages of the shop.

The same idea took us to the retinto of the Cádiz dehesas, to ibérico de bellota and to the cuts of the South American grill, which almost nobody in Spain used to sell: skirt (entraña), flank (vacío), asado short ribs and picanha, next to the chuletón and the fillet. It is also why we write free grilling guides: meat this good deserves to reach the plate properly.

Seven things we always do

1. Cow is cow and ox is ox. We use the legal Spanish names for the age of the animal (ternera, añojo, vaca, buey). We do not sell cow under an ox label, the oldest trick in the trade.
2. If it travels frozen, the page says so. Everything is vacuum-packed. Some pieces travel chilled and some frozen, and each product page tells you before you pay.
3. Ibérico with its percentage. A ham that is 50% ibérico is called that, even if “100%” would sell better. Bellota is bellota and cebo de campo is cebo de campo.
4. Weights with their range. Meat does not come out of a mould. Each page gives the approximate weight and how far it can vary.
5. No “organic” or “grass-fed” without a seal. Those are regulated words. If a piece does not carry the certificate, we do not use them, however good they sound.
6. One dispatch day, the same for everyone. Order by Wednesday 17:00. It leaves that Wednesday with SEUR Frío at 2 to 8 °C and arrives on Thursday before 13:00, or on Friday in the Balearic Islands.
7. If something arrives wrong: photo and solution. Send us the order number and two photos on WhatsApp, and you choose: a replacement on the next dispatch or your money back.

What we cannot do yet

We do not deliver to the Canary Islands, Ceuta or Melilla, because today we cannot guarantee the cold chain that far. The basket and the checkout appear in English when you come from these pages, but the Spanish product pages and the terms of sale are still in Spanish, so we wrote a step-by-step guide. We answer in writing in English on WhatsApp; the phone line is in Spanish. And some breeds, such as Rubia Gallega, come in only when a piece is worth it and sell out fast.

Who answers

Behind the website there is a company with a name and an address: Carnes Campo Natura, S.L., tax number ESB10695880, in Mairena del Aljarafe, Seville. You reach us on WhatsApp, +34 695 34 63 29.