Bring the Flavours of the Costa del Sol to Your BBQ

Spain is best known for its sunshine, beaches and holidays—and for good reason. But it's also home to some of the world's finest meat. At The Butchery, we proudly source three exceptional Spanish breeds that never fail to impress.

Take Iberico pork, for example. These famous pigs roam freely and feast on acorns (bellotas), giving the meat its distinctive rich, nutty flavour. It's a truly unique breed that's found only in Spain.

Then there's Rubia Gallega beef. Raised in the rolling hills of Galicia, these cattle graze for years before reaching maturity. The result is beautifully marbled beef with a deep colour and an unforgettable, intensely rich flavour. Unlike conventional beef cattle, Rubia Gallega are often raised for two to seven years, allowing the meat to develop exceptional depth and character.

And finally, there's Agnei Ibérico lamb. Less well known, but every bit as special. Its fine texture, tenderness and delicate flavour make it a perfect addition to this outstanding Spanish selection.

What Is Iberico Pork?

Iberico is a Spanish breed of pig—and a truly exceptional one. The breed descends from the Mediterranean wild boar and is native to Spain. You can recognize the animals by their dark coat and black hooves, which is why they are also known as Pata Negra.

What makes Iberico so special is the way the animals are raised. They roam freely through the dehesa, the open oak woodlands of southwestern Spain, where they forage on grass, herbs and roots. During the autumn montanera season, acorns (bellotas) fall from the cork and holm oak trees. The pigs feast on these acorns, sometimes eating up to ten kilos a day. It is this unique diet that gives Iberico pork its distinctive, nutty flavour.

Because of their free-range lifestyle and diet, Iberico develops a high amount of intramuscular fat—the fine marbling that runs through the meat. This creates exceptionally tender, juicy pork with a rich flavour, often compared to Wagyu, but in pork form.

The name Iberico is protected. It cannot simply be used for any type of pork, and the breed is only raised in Spain. Iberico is Iberico—just like Champagne only comes from the Champagne region.

Why Are Rubia Gallega Cattle Raised for So Long Before Slaughter?

Most beef cattle are sent for slaughter after around one and a half to two years. Rubia Gallega cattle from Galicia follow a completely different tradition: it is common for these animals to be raised for two to seven years, and some farmers even keep them longer.

There is a historical reason behind this. Traditionally, Rubia Gallega cattle were not only raised for their meat but were also used as working cattle on farms. Only after the animals had finished their working life were they sent for slaughter. That tradition has remained, even though the cattle are no longer used for ploughing fields today.

And it makes a noticeable difference in flavour. The longer the animal lives, the more time the meat has to develop intramuscular fat—the fine marbling that gives beef its rich flavour and tenderness. More marbling means more flavour and a beautifully juicy texture. The meat develops a deeper, more intense taste than younger beef, with a character that can almost lean towards game.

In short: those extra years are no coincidence. They are exactly what makes Rubia Gallega so highly prized among beef enthusiasts.