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

Message us 0,00€

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

Ibiza · Menorca · villa weeks and long stays · first delivery Friday 6 November

Meat Delivery to Ibiza and Menorca: Barbecue Meat Waiting at the Villa

If you have a house on Ibiza or Menorca and have wondered whether fresh meat can really reach the island cold, it can, with a little planning. We send barbecue meat and steaks, chilled, and ibérico pork, frozen, from our butcher’s in Seville to Ibiza and Menorca. We are taking pre-orders: the first dispatch leaves on Wednesday 4 November with SEUR Frío at 2–8 °C and arrives on Friday 6 November. Delivery is €30 on any order. Someone has to be at the house to receive it, and the parcel goes straight into the fridge, the ibérico into the freezer.

See the barbecue meat All barbecue boxes

  • Two barbecue boxes for 8–12 people, plus steaks and ibérico pork
  • First dispatch 4 November with SEUR Frío, on the islands Friday 6 November
  • Write to us in English on WhatsApp: +34 695 34 63 29

Strip of secreto ibérico being turned with a fork on a barbecue grill over leaping flames

Barbecue meat for a villa week

The Gourmet BBQ box holds a retinto cebón 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 €30.90 and the 1.5 kg piece of skirt at €44.90. Pre-orders placed by Wednesday 4 November 2026 at 17:00 get 20% off in the basket; they ship that day and reach the Balearic Islands on Friday 6 November.

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.


Timing the parcel to your arrival

We are taking pre-orders, so for now there is one date: order by 17:00 on Wednesday 4 November and the meat reaches the islands on Friday 6 November, in time for the weekend barbecue. If you arrive later, there is no need to order now: after that first dispatch there is one every Wednesday, so order by 17:00 on the Wednesday before the Friday you want the meat. Either way, somebody has to be at the house to receive it: 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 a retinto cebón chuletón as the centrepiece, swap the criollo box for the Gourmet BBQ box. The chuletón and the 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.

Grilled beef steak cut open to show a rare centre, served with tomato and lamb's lettuce

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. Pre-orders leave in the first dispatch on Wednesday 4 November and reach the islands on Friday 6 November; 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, for the sake of the meat. 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, 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. 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.