Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00
Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).
On orders over €129: free delivery and a free tray of 4 criollo sausages.
December 2026 · order for Wednesday 16 December · last dispatch Wednesday 23
December meat delivery in Spain: the two dates that matter in 2026
If this is your first December in Spain and you want the meat to arrive before the guests do, here is how our week works. We ship once a week, on Wednesday, and deliver on Thursday before 13:00. For December 2026 that gives two dates. The safe one: order by Wednesday 16 December, 17:00, and the parcel arrives on Thursday 17, with a week in hand. The last one: order by Wednesday 23 December, 17:00, and it arrives on the morning of Thursday 24 December, with no margin if anything goes wrong. The meat is vacuum-packed: keep it in the fridge until the date on the label, or freeze it on arrival.
Choose your December joint How to order
- Recommended: order by Wednesday 16 December 2026, 17:00 (Spanish mainland time), delivered Thursday 17
- Last dispatch: Wednesday 23 December, delivered Thursday 24 before 13:00 (mainland), by SEUR Frío at 2–8 °C
- Beef, lamb and ibérico pork; no turkey, goose or gammon
Centrepieces for a British or American December table
Two whole fillets (US: tenderloin) for Beef Wellington, a chuletón and a whole bone-in loin for rib of beef, a 1.6 kg leg of lamb, and an eye of round for cold roast beef. The Angus fillet is 2 kg (€115.90) and the leg of lamb is €44.90.
Whole fillet (tenderloin), retinto × Limousin, approx. 2.5 kg
Solomillo de Vacuno Mayor Retinto-Limousine 2.5 Kg aprox.139,90€ VAT incl.Add to basketWhole fillet (tenderloin), Angus cow, 2 kg
Solomillo de vaca Angus, 2 Kg115,90€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón de vaca retinta, 1 kg aprox.63,90€ VAT incl.Add to basketWhole bone-in loin, retinto cow
Lomo de vaca retinta Price range: 52,90€ through 59,41€ VAT incl.Choose weightEye of round (redondo), whole retinto joint, approx. 2.5 kg
Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.67,90€ VAT incl.Add to basket
The dates, in order
- Thursday 5 November 2026: the shop reopens and the first parcels arrive. Orders placed up to Wednesday 4 November, 17:00, get 20% off in the basket.
- Every Wednesday after that: one chilled dispatch, delivered on Thursday (Friday in the Balearic Islands).
- Wednesday 16 December, 17:00: the order time we recommend. Delivery on Thursday 17.
- Wednesday 23 December, 17:00: the last order time before 24 December. Delivery on Thursday 24 in the morning. It is the busiest day of the year for couriers, and a parcel that fails that morning cannot be redelivered before dinner. Balearic orders for December must go out on the 16th, because island transport takes 48 hours.
- Wednesday 30 December, 17:00: the last order time for 31 December. Delivery on Thursday 31 in the morning.
What to order for which dish
The last column assumes you ordered for the 16th, froze the meat on arrival, and are cooking lunch on Friday 25 December.
| Dish | Cut to order | Our product | Out of the freezer |
|---|---|---|---|
| Beef Wellington | Whole fillet, solomillo | Whole fillet, retinto × Limousin, approx. 2.5 kg, or Angus cow, 2 kg | Wednesday 23 December |
| Rib of beef on the bone | Lomo alto con hueso, or chuletón in one piece | Whole bone-in loin, retinto cow, by weight | Wednesday 23 December |
| Rib steaks to share | Chuletón | Chuletón, retinto mature cow, approx. 1 kg | Thursday 24 December |
| Roast leg of lamb | Pierna de cordero | Leg of lamb, 1.6 kg | Wednesday 23 December |
| Cold roast beef for Boxing Day | Redondo (eye of round) | Tied eye of round joint, approx. 1.5 kg, or the whole eye of round, approx. 2.5 kg | Tuesday 22 December (roast on the 24th) |
| The Spanish option | Presa ibérica | Presa ibérica de bellota, 750 g | Thursday 24 December |
Keeping it for a week
From the 17th to the 25th is eight days. Read the use-by date on each label. If it covers the day you will cook, leave the pack unopened in the fridge. If not, freeze it as it is. Thaw it in the fridge, still sealed, for 24–48 hours: a day for a 1 kg chuletón or a presa, two days for a whole fillet, a leg or a bone-in loin.
What we do not sell
We do not sell turkey, goose or gammon. Gammon has no Spanish equivalent in any case: it is a cured, uncooked leg, neither jamón cocido nor jamón serrano. For the centre of the table we offer rib of beef, whole fillet or leg of lamb.
Cooking notes
- Wellington: use the even centre of the fillet. Sear, cool completely, wrap. Bake at 200 °C (390 °F) to a core of 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare; rest 10–15 minutes. The two ends make steaks: see fillet steak.
- Rib of beef: 20 minutes at 220 °C (430 °F), then 160 °C (320 °F) until the core reads 54–57 °C (129–135 °F). Rest 30 minutes. More: chuletón.
- Leg of lamb: 54–57 °C (129–135 °F) for pink, 60–63 °C (140–145 °F) for medium. See lamb.
- Cold roast beef: roast the redondo to medium-rare, chill it overnight and slice it thinly. The 1.5 kg joint arrives tied; for portioning the whole 2.5 kg piece, see roast beef joints.
- Presa: sear it whole, finish at 180 °C (355 °F) to a core of 60–63 °C (140–145 °F) and slice. Ibérico pork may be served pink.
A crowd between December and New Year
The presa is the Spanish dish for the table. The Gourmet BBQ box (approx. 5.5 kg, for 8–12 people) is for the day the weather allows a fire; it contains sausages, so if you have a food allergy ask us for the allergen list on WhatsApp before ordering.
Presa ibérica de bellota, 750 g
Presa de cerdo ibérico de bellota, 750 g37,90€ VAT incl.Add to basketGourmet BBQ box: the grill master’s selection (approx. 5.5 kg)
Kit Barbacoa Gourmet · Selección del Maestro Parrillero199,90€ VAT incl.Contains processed meat: ask us for the allergen listView product
December orders: the practical questions
What is the last order date for December 2026?
Wednesday 23 December 2026 at 17:00, for delivery on the morning of Thursday 24. We recommend the week before: order by Wednesday 16 December for delivery on Thursday 17, and keep the meat in the fridge or freezer.
Can I have a delivery on 24 December or for 31 December?
Yes, on the mainland. We deliver on Thursdays, and in 2026 both 24 December and 31 December are Thursdays: the dispatch of Wednesday 23 December arrives on the 24th before 13:00, and the dispatch of Wednesday 30 arrives on the 31st. There is no second attempt before dinner if nobody is in, so be at home that morning.
Do you sell turkey?
No, and no goose or gammon. We sell beef, lamb and ibérico pork: buy the bird locally and the joint from us.
Which cut do I need for Beef Wellington?
Fillet, which is solomillo in Spain and tenderloin in the US. We sell it whole, at approx. 2.5 kg or 2 kg; you cut the centre section yourself.
What is rib of beef called in Spain?
Lomo alto con hueso. Cut into thick bone-in steaks it becomes chuletón, so you can also ask for a chuletón “en una pieza”. Other translations: our guide to beef cuts in Spanish.