Meat Delivery to Mallorca: an Online Butcher That Ships Chilled to the Island

Is €30 delivery worth it? The honest arithmetic

On the mainland, delivery is €9.90 and free from €129. That threshold does not apply to the islands: a refrigerated lorry and a ferry crossing cost what they cost, so Mallorca pays a flat €30 however large the order. On a small order that is a poor deal, and we would rather say so.

One chuletón on its own makes no sense. A parcel of €200 or €300 does: the meat costs the same as on the mainland and the delivery charge shrinks to 10–15% of the bill.

Two ways to make the numbers work

The first is to share. Two or three households place one order to one address and split the €30. The meat is vacuum-packed, so a parcel is easy to divide.

The second is to order less often and fill the freezer. Vacuum-packed meat keeps in the fridge until the use-by date on the label, or it can be frozen on arrival. Large pieces suit this plan: cut the skirt into three, slice the picanha into thick steaks, portion the fillet, and freeze what you will not eat this week.

Spanish cuts for people who know their home cuts

About 18,400 British and 21,700 German residents are registered in the Balearic Islands (INE, 1 January 2025). Most know what they want and not what it is called here. A chuletón is a rib of beef on the bone, cut as one thick steak to share. Rump cap is picaña, and our picanha comes with its fat cap on. Secreto is a fresh ibérico pork cut that keeps its Spanish name everywhere. We do not sell British sausages, bacon or gammon. German speakers can use our German page for Mallorca.

Where on the island

From Palma, Calvià, Santa Ponça, Andratx and Port d’Andratx to Sóller, Pollença, Port de Pollença and Alcúdia; from Artà, Cala Millor and Manacor to Santanyí, Cala d’Or, Campos, Llucmajor and Inca. If your finca has no street number, use the free-text box «Notas del pedido» at the checkout: the name of the house, the road and nearest kilometre post, and a phone number the driver can call. Someone has to be in on Friday to take the parcel.

From the parcel to the barbecue

• Pieces from the freezer: thaw them slowly in the fridge, still in the pack, from the day before.
• Skirt: strong heat, a short time, and slice it across the grain.
• Secreto: a hot grill and a few minutes on each side. Ibérico pork may be served pink.
• Chuletón: out of the fridge an hour ahead, seared hard, then rare at 50–52 °C (122–126 °F) or medium-rare at 54–57 °C (129–135 °F) in the centre. Rest it five to ten minutes.