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.
Costa Blanca · Dénia to Torrevieja · Sunday roast and barbecue
Meat Delivery on the Costa Blanca: What to Ask the Butcher For
We are an online butcher in Seville and we deliver chilled meat by refrigerated courier to every town on the Costa Blanca, from Dénia and Jávea to Torrevieja and Orihuela Costa: order by Wednesday 17:00, receive it on Thursday before 13:00. As for the usual question, a roasting joint is redondo, tapa or contra, and a leg of lamb is pierna de cordero.
See the shopping list Every cut, translated
- Beef, lamb and ibérico pork, vacuum-packed
- Delivery €9.90, free from €129, on the Spanish mainland
- Write to us in English on WhatsApp: +34 695 34 63 29
The Sunday roast half of the list
A whole eye of round of approx. 2.5 kg (€58.50, September 2026), a leg of lamb of 1.6 kg, ox cheek and diced stewing beef in 1 kg packs, and a 1 kg chuletón from retinto mature cow for the weekend you would rather not roast.
Eye of round (redondo), whole retinto joint, approx. 2.5 kg
Redondo o Peceto de Vacuno Retinto, pieza completa 2,5 kg aprox.58,50€ VAT incl.Add to basketChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketOx cheek (carrillada), retinto yearling beef, frozen
Carrillada de añojo29,04€ VAT incl.Add to basketDiced stewing beef, retinto yearling, 1 kg
Carne Tacos Añojo Retinto, 1 Kg22,66€ VAT incl.Add to basket
The barbecue half
Skirt, flank and asado short ribs from retinto, 800 g of secreto ibérico de bellota, and a criollo asado box of approx. 5.6 kg for 8–12 people. The box contains sausages: if you have a food allergy, ask us for the allergen list before ordering.
Skirt steak (entraña), retinto yearling beef, 1.5 kg
Entraña Añojo Retinto 1,5 KG29,90€ VAT incl.Add to basketSecreto ibérico de bellota, 800 g
SECRETO DE CERDO IBÉRICO DE BELLOTA 800 gr34,90€ VAT incl.Add to basketCriollo asado box (approx. 5.6 kg)
Kit Parrillada Criolla del Maestro95,00€ VAT incl.Contains processed meat: ask us for the allergen listView product
The forum question: “what do I ask the butcher for?”
About 76,700 British residents are registered in Alicante province (INE, 2023), the largest British community in Spain, alongside large Dutch, Belgian, German and Nordic ones. The same question keeps coming up on the expat forums, because a Spanish counter names the muscle and not the dish. The short version: topside is tapa, silverside is contra, mince (US: ground beef) is carne picada, and a UK sirloin is lomo bajo while a US sirloin is cadera.
| The meal | What to order from us | Spanish name on the label |
|---|---|---|
| Sunday roast beef | Whole eye of round, approx. 2.5 kg | redondo |
| Roast lamb | Leg of lamb, 1.6 kg | pierna de cordero |
| Stew or pie filling | Diced stewing beef, retinto yearling, 1 kg | carne para guisar |
| A slow braise | Ox cheek, 1 kg | carrillada |
| Steak night | Chuletón, retinto mature cow, approx. 1 kg | chuletón de vaca |
| Barbecue | Skirt, 1.5 kg piece; flank, approx. 1.2 kg; asado short ribs, approx. 1 kg; secreto ibérico de bellota, 800 g | entraña; vacío; tira de asado; secreto |
What we leave to the British butchers
Sausages, bacon and gammon. The Costa Blanca has British butchers who do them well, and we sell none of the three. More detail: roasting joints, lamb, stewing cuts, skirt steak and the barbecue boxes.
Roast and barbecue, in four lines
- The eye of round is one 2.5 kg piece: cut it in two, tie both, roast one and freeze the other.
- Brown the joint, then roast at 160 °C (320 °F) to medium-rare, 54–57 °C (129–135 °F) at the core, or medium, 60–63 °C (140–145 °F).
- Rest it under foil for 20–30 minutes and carve thinly across the grain.
- On the barbecue (US: grill), skirt takes strong heat and a short time; flank and short ribs go over slower embers.
Getting it to a Costa Blanca address
We deliver to Dénia, Jávea (Xàbia), Moraira, Benissa, Calpe, Altea, L’Alfàs del Pi, Albir, Benidorm, Finestrat, Villajoyosa, El Campello, Alicante, Santa Pola, Guardamar, Rojales, Ciudad Quesada, Torrevieja, Orihuela Costa and Pilar de la Horadada, and on the Murcia side to San Javier, Los Alcázares, Mazarrón and Camposol.
- Urbanisation addresses confuse couriers: write the full urbanisation name, the street and the number, plus a phone number you will answer.
- In summer, be in on Thursday morning. The parcel travels chilled, but it should go straight into your fridge.
- For a second home, order for a Thursday when you are there. Someone has to receive the parcel.
Costa Blanca questions
Do you deliver to Jávea, Calpe, Benidorm, Torrevieja and Orihuela Costa?
Yes, and to every other mainland town. We are in Seville; there is no shop or pickup point on the Costa Blanca.
What is a beef roasting joint called in Spanish?
Tapa (topside), contra (silverside) or redondo, the salmon cut (US: eye of round).
Do you sell mince?
No. At a local counter ask for carne picada. Supermarket trays labelled preparado de carne are not plain mince: they contain sulphites and cereal.
Will the meat survive an August delivery?
It is vacuum-packed and travels with SEUR Frío at 2–8 °C. If anything arrives warm, tell us within 24 hours by WhatsApp with photos: replacement on the next Wednesday dispatch or refund, you choose.
Can I order in English?
You can write to us in English. The basket, checkout, e-mails and labels are in Spanish, and the contract is concluded in Spanish.