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.
Ibiza · Menorca · villa weeks and long stays · delivered on Friday
Meat Delivery to Ibiza and Menorca: Barbecue Meat Waiting at the Villa
We send chilled barbecue meat, steaks and ibérico pork from our butcher’s in Seville to Ibiza and Menorca. Order by Wednesday 17:00 and the parcel travels with SEUR Frío at 2–8 °C, arriving on Friday, 48 hours later. Delivery is €30 on any order. Someone has to be at the house to receive it, and the parcel goes straight into the fridge.
See the barbecue meat All barbecue boxes
- Two barbecue boxes for 8–12 people, plus steaks and ibérico pork
- Shipped Wednesday with SEUR Frío, delivered Friday on the islands
- Write to us in English on WhatsApp: +34 695 34 63 29
Barbecue meat for a villa week
The Gourmet BBQ box holds an ox chuletón, secreto ibérico de bellota, retinto skirt, buffalo striploin, criollo sausages and red BBQ chorizo: approx. 5.5 kg, for 8–12 people. The criollo asado box, approx. 5.6 kg and also for 8–12, is set out meal by meal in the table below. Both contain sausages, so ingredients and allergens are on the product pages. The flank steak of approx. 1.2 kg is listed at €19.90 and the 1.5 kg piece of skirt at €29.90 (September 2026). The shop reopens on Thursday 5 November 2026, with 20% off pre-orders in the basket until 4 November.
Gourmet BBQ box: the grill master’s selection (approx. 5.5 kg)
Kit Barbacoa Gourmet · Selección del Maestro Parrillero149,00€ VAT incl.Contains processed meat: ask us for the allergen listView productCriollo asado box (approx. 5.6 kg)
Kit Parrillada Criolla del Maestro95,00€ VAT incl.Contains processed meat: ask us for the allergen listView productChuletón (bone-in rib steak), retinto cow, approx. 1 kg
Chuletón Vaca Retinta - MAS VENDIDO57,90€ VAT incl.Add to basketSkirt 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 basket
Extra pieces for a second fire
A whole picanha of 1.5–2 kg, 100% retinto; asado short ribs cut across the bone, approx. 1 kg; and 750 g of presa ibérica de bellota.
Whole picanha (rump cap), 100% retinto, 1.5–2 kg
Picanha 100% Retinto, pieza completa 1,5 a 2 kg59,90€ VAT incl.Add to basket
Timing the parcel to your arrival
There is one dispatch a week, so the rule is short: order by 17:00 on the Wednesday before the Friday you want the meat. If you land early in the week, order by Wednesday and barbecue at the weekend. If your stay runs Saturday to Saturday, the useful Friday is the one before you arrive, which only works if somebody is already at the house: the owner, a villa manager or a friend on the island.
Rural villas often have a name instead of a street number, so use the free-text box «Notas del pedido» at the checkout: the name of the house, directions from the nearest road, and the phone number of the person who will open the door.
For long stays: the meat keeps in the fridge until the use-by date on the label or can be frozen on arrival, and one larger order every few weeks spreads the €30 better than several small ones.
A weekend for eight: what to order
A suggestion, not a formula: one box and three extra items. For quantities per head there is our barbecue calculator (in Spanish).
| Meal | What goes on the barbecue | Pack |
|---|---|---|
| Friday night | First half of the criollo asado box: criollo sausages, red BBQ chorizo, asado short ribs | One box, approx. 5.6 kg, for 8–12 |
| Saturday lunch | Second half of the box: retinto flank, buffalo picanha, secreto ibérico de bellota | The same box |
| Saturday night | Two retinto mature cow chuletones and the skirt steak | Approx. 1 kg each; one 1.5 kg piece |
| Sunday lunch | Two packs of secreto ibérico de bellota, and whatever is left over, sliced cold | 800 g each |
If you would rather have an ox chuletón as the centrepiece, swap the criollo box for the Gourmet BBQ box. The chuletón and the fresh ibérico pork cuts have pages of their own.
Where we deliver
On Ibiza: Ibiza Town (Eivissa), Santa Eulària, Sant Antoni, Sant Josep and Sant Joan. On Menorca: Maó, Ciutadella, Es Mercadal and Sant Lluís. For Formentera, ask us first on WhatsApp before you order. Mallorca has its own page: meat delivery to Mallorca. There is no shop or pickup point on any of the islands.
Order of play at the barbecue (US: grill)
- Light the charcoal early and cook over embers, never flames.
- Sausages and chorizo go on first, at the cooler edge, and take their time.
- Secreto and skirt want strong heat and a few minutes on each side. Ibérico pork may be served pink; slice skirt and flank across the grain.
- The chuletón goes last: out of the fridge an hour ahead, seared dark on both sides, rare at 50–52 °C (122–126 °F) or medium-rare at 54–57 °C (129–135 °F) in the centre, then rested five to ten minutes.
Ibiza and Menorca delivery questions
Can the meat arrive on the day I land?
Only if you land on a Friday and someone is at the house. Island deliveries arrive on Friday, from the Wednesday dispatch; we cannot choose another day.
Do you deliver to Formentera?
Ask us first on WhatsApp, before you place an order.
Can the courier leave the parcel if nobody is in?
No. It is chilled fresh meat and it has to be handed to a person and put in a fridge.
Is the checkout in English?
No. The basket, checkout, order e-mails and labels are in Spanish, and the contract is concluded in Spanish. Payment is by card. Every step is translated in how to order.
What if something arrives warm, damaged or missing?
Tell us within 24 hours by WhatsApp, with photos. You choose between a replacement on the next dispatch and a refund, paid within 14 days at most.