PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Costa del Sol · Marbella to Nerja · chilled courier from Seville

Meat Delivery on the Costa del Sol: Spanish Beef, Ibérico Pork and Lamb to Your Door

If you live on the Costa del Sol and would like proper steak without driving around to find it, we can bring it to the door. We are an online butcher in Seville and we deliver by refrigerated courier to the whole Costa del Sol, from Sotogrande and Estepona through Marbella, Mijas and Fuengirola to Nerja. We are taking pre-orders: the first dispatch leaves on Wednesday 2 December and the meat arrives chilled on Thursday 3 December before 13:00. Delivery costs €9.90 and is free from €129. There is no shop or collection point on the coast.

See what we send Beef cuts in Spanish

  • Retinto beef from the province of Cádiz, ibérico pork and lamb
  • SEUR Frío, 2–8 °C, first delivery Thursday 3 December
  • Questions in English by WhatsApp: +34 695 34 63 29

Barbecue grill over embers with beef steaks, criollo chorizo sausages, red peppers, corn cobs and bread

What Costa del Sol customers can pre-order now

Steaks first: a chuletón from retinto mature cow of approx. 1 kg (€63.90), two entrecôte steaks, a tomahawk, a whole picanha of 1.5–2 kg, a 1.5 kg piece of skirt and 800 g of secreto ibérico de bellota. Pre-orders placed by Wednesday 2 December 2026 at 17:00 get 20% off in the basket; the first parcels ship that day and arrive on Thursday 3 December.

For a full table

Two barbecue boxes for 8–12 people, a leg of lamb of 1.6 kg (€44.90) and a whole fillet (US: tenderloin) of approx. 2.5 kg.


What your local British butcher does well, and what we add

About 56,000 British residents are registered in Málaga province (INE, 2023), and the coast has good British butchers. For sausages, bacon, gammon and pies, go to them: we sell none of those. What we add is the Spanish side of the counter, with the cuts translated: retinto beef, the native red breed of south-west Spain, as chuletón and whole fillets, ibérico pork and lamb, which both travel frozen, all delivered to the door by refrigerated courier.

What you are looking for Where to get it The Spanish name
Sausages, bacon, gammon, pies Your local British butcher. We do not sell them. Gammon has no Spanish equivalent: it is neither jamón cocido nor jamón serrano
Rib of beef on the bone, as one thick steak to share Us chuletón
Ribeye steak Us entrecot, from the lomo alto
Whole fillet of beef Us solomillo
Rump cap (US: picanha) Us picaña or tapilla
Ibérico pork for the grill Us secreto, presa, pluma
Leg of lamb Us pierna de cordero

Towns we deliver to

Every mainland municipality is covered; this list is a guide: Sotogrande (Cádiz province), Manilva, Estepona, Benahavís, San Pedro de Alcántara, Marbella, Mijas, Fuengirola, Benalmádena, Torremolinos, Málaga, Rincón de la Victoria, Torre del Mar, Torrox, Nerja and Frigiliana on the coast; Coín, Alhaurín el Grande, Alhaurín de la Torre, Antequera and Ronda inland. Seville to Málaga is a short drive, but the promise is the same as everywhere on the mainland: the first dispatch arrives on Thursday 3 December before 13:00.

Urbanisations and gated communities

At the checkout, the free-text box «Notas del pedido» is for the courier. Put the name of the urbanisation, the gate code and the block or villa number there, and give a phone number the driver can call.

Holiday homes and apartments with a concierge

Pre-orders arrive on Thursday 3 December, so order now if you will be in the house that day, or wait and order later for another Thursday. Someone has to receive it: chilled food is not left in a safe place or on a doorstep. If your building has a concierge who will sign for it, say so in the notes and collect it straight away: it needs a fridge, not a desk.

First chuletón on the terrace

  • Out of the fridge an hour ahead; barbecue (US: grill) very hot.
  • Sear both sides until dark.
  • Rare is 50–52 °C (122–126 °F) in the centre, medium-rare 54–57 °C (129–135 °F).
  • Rest it five to ten minutes, then slice across.

Hand seasoning a raw retinto tomahawk steak with coarse salt on a wooden chopping board

Costa del Sol delivery questions

Do you have a shop in Marbella or anywhere on the coast?

No, we are afraid not. We are in Mairena del Aljarafe, Seville. There is no local pickup: every order travels by refrigerated courier to your address.

Do you deliver to Estepona, Fuengirola, Mijas, Benalmádena and Nerja?

Yes, and to every other town in Málaga province. It is mainland Spain, so the normal service applies; pre-orders go out in the first dispatch on Wednesday 2 December and arrive on Thursday 3 December.

Do you sell British sausages, bacon or gammon?

No, and we will not pretend otherwise. The British butchers on the coast do those. We sell Spanish beef, ibérico pork and lamb.

Is the checkout in English?

No, but it is easier than it sounds. The basket, checkout, order e-mails and labels are in Spanish, and the contract is concluded in Spanish. Every step is translated in how to order.

What if the parcel arrives warm or damaged?

Tell us within 24 hours by WhatsApp, with photos. We send a replacement on the next Wednesday dispatch or refund you, whichever you choose.