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

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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.

Asado box · retinto, buffalo, ibérico · approx. 5.6 kg · for 8–12

Criollo asado box (approx. 5.6 kg)

An Argentine-style asado in one box: criollo sausages and red BBQ chorizo to start, then retinto flank (vacío), asado short ribs (tira de asado), buffalo picanha and secreto ibérico de bellota. About 5.6 kg for 8–12 people at €119.90: roughly €10–15 a head.

Raw piece of beef flank (vacío) with a thin fat cover on a light background
Criollo asado box (approx. 5.6 kg)

Criollo asado box (approx. 5.6 kg)

On the label: Kit Parrillada Criolla del Maestro

119,90€ VAT incl.

In stock

Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

Go to the Spanish product page

What you get

Cut Criollo sausages · red BBQ chorizo · retinto flank (US: flank steak) · asado short ribs, cut across the bone · buffalo picanha (rump cap) · secreto ibérico de bellota
On the Spanish label Kit Parrillada Criolla del Maestro
Animal Retinto beef, buffalo, ibérico pig. The sausages are a processed product
Pack One box, approx. 5.6 kg, in vacuum packs
Fresh or frozen Beef, buffalo and sausages chilled; the secreto ibérico frozen, vacuum-packed separately. The chilled packs can be frozen on arrival.
Serves 8–12
Parrillada over charcoal with beef steaks, criollo chorizos, red peppers, corn on the cob and salads

How to cook it

  • Sausages and chorizo first: medium embers, turned often, cooked through, served sliced or in bread as choripán.
  • The vacío goes on whole, membrane side down, over gentle heat: 45 minutes to an hour, with a single turn.
  • Tira de asado: bone side down over medium heat, then briefly on the meat side.
  • Picanha: start on the fat cap; cook it whole over medium heat and carve thinly against the grain.
  • Secreto last: fierce heat, a few minutes a side, cut into strips. Rest the big pieces and salt at the table.

Questions about the asado box

Can I see the ingredients of the sausages?

If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label of each pack.

Does this box reach free delivery?

Not on its own. It is €9.10 short of the €129 mainland threshold, so either add something worth at least that, such as the ibérico grill selection for two, or count €9.90 for delivery.

I have never cooked an asado. Is this a sensible start?

Yes. Nothing in it needs a thermometer; the slow cuts forgive a beginner, and the sausages keep guests fed while you learn the fire.

Goes well with

A chuletón to finish the afternoon, more sausages, or one of the other boxes.