Argentina

From the rugged terrain of Patagonia to the vast plains of the Pampas, Argentina is a land rich with beauty and culture. It is here that Gauchos and cattle alike have roamed freely across the lush landscape for over three hundred years. Argentina's diverse heritage created some of the world's best culinary goods.

Tenderloin

Renowned for its exceptional quality and flavor.

One of the most prized cuts of beef due to its tenderness and subtle flavor.

Cooked right, it can easily be cut with a fork.

Ribeye Roll (Ribeye)

Renowned for its rich marbling, with fat distributed throughout the cut.

Marbling melts as the steak cooks, contributing to the cut's exceptional juiciness and tenderness.

‍Ribeye Steak has a buttery and succulent flavor.

Striploin (NY Strip)

A thick, juicy cut, with tasty fat and marbling and robust flavor.

Medium texture with a tighter grain compared to ribeye.

A good balance between tenderness and a leaner bite.

Top Sirloin Cap (Coulotte)

It’s known for its succulent texture and melt-in-your-mouth quality when cooked properly.

Boasts a fine grain and a thick layer of external fat that bastes the meat during cooking.

The fat content is lower than cuts like the ribeye.

Boneless Plate Short Rib

Known for its rich flavor due to the marbling of fat within the muscles.

When cooked slowly, the connective tissue in the meat breaks down, resulting in a tender and flavorful dish.

Comes from the shoulder area and yields cuts known for their rich, beefy flavor.

Boneless Chuck Short Rib

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor.

This cut is known for its rich marbling.

It’s perfect for slow cooking methods like braising or slow roasting.

Outside Skirt, Skin On

Has a pronounced grain and a chewy texture, its fibers are packed with flavor.

Known for its robust, beefy flavor.

A favorite for fajitas, stir-fries, and other dishes where the meat is cooked quickly and sliced thin.

Bottom Sirloin Butt (Flap/Bavette)

Boasts a coarse grain with a strong texture, which results in a slightly chewy but satisfying mouthfeel.

Admired for its rich, robust beef flavor.

After cooking, it's typically sliced thin against the grain to maximize tenderness.

Flank Steak

Has a robust, meaty flavor.

A popular cut for dishes like fajitas and stir-fries.

Its wide, thin shape makes it a great choice for stuffing and rolling.

Tail of Rump (Tri-tip)

Has a firm texture with a good amount of marbling for a lean cut.

A versatile cut that can be used for a variety of dishes, from grilling whole to slicing for stir-fries.

Great balance between tenderness and a robust, meaty bite when cooked properly.

Red Shrimp

These shrimps offer a taste and texture reminiscent of the finest lobster – sweet, tender, and undeniably luxurious.

Their distinct flavor, a harmonious blend from their shell and unique brain sauce, sets them apart from conventional shrimp.

To seal in that pristine freshness, each shrimp is meticulously processed and frozen while still offshore.

Jumbo Squid

Renowned for its gentle, tender white flesh and delightful natural sweetness, this squid stands out as a must-have ingredient.

Frozen right on board to capture peak freshness, it promises both ethical sourcing and unparalleled flavor.

A treasure harvested from the profound waters off the Argentine coast.

English Breakfast

Blend of premium crops from India, Ceylon and China.

Brilliant liquor, full-bodied flavor.

A perfect English Breakfast tea that can be taken with milk.

Chai & Dates

Warming aromas of fresh flowers, spices and teas fill the air.

Made with Cinnamon (Sri Lanka),dates, cardamom seeds from India.

Made with clove, anise stars (Egypt) and ginger.

Caramel Pistachio Cognac

Black tea leaves harvested in Sri Lanka.

California pistachios, butterscotch, caramel, cognac.

Serve Hot Or As A Cocktail Infusion.

Clementine Earl Grey

A twist on the classic earl grey.

Rainforest black tea leaves, blood orange and lemon peel, cold pressed bergamot oil.

Perfect for a classic earl grey.

White Peaches, Mango & Roses

Black Tea Leaves (Ceylon Mahaluxmi), apricot pieces, mango, white peaches, blue mallow flowers and rose petals.

This floral black tea is perfect as an all year round iced tea.

The stone fruit makes it rich an interesting and the flowers add beautiful aroma when iced.

Pure Curly Green

With a bright vegetal taste this pure curly green tea grows in 3 weeks of shade before being harvested.

Rich in antioxidants.

Serve Iced Or Hot.

Rose Vanilla Echinacea

The perfect wellness tea, this is a blend uses White Tea (Silver needles) and sencha leaves.

Echinacea and carob is used to support your immune system.

Contains granny smith apples, sweet blackberry leaves, rose petals, vanilla, and marigold petals.

Coconut Lemongrass Jasmine

Made from green tea harvested in Japan, caramelized pineapple cubes, roasted coconut, lemongrass and jasmine flowers.

This tea is rich in anti-oxidants and great iced or hot.

A vacation in a glass.

Green Cherry Pomegranate

Made with a green tea base, pomegranate pits, strawberries, cranberries & cherries.

Rich in antioxidants, pomegranates are high in vitamins and fiber, packed with nutrients.

Cherries are rich in vitamins C, A and K.

Patagonian Berries

Made with fruits and flower petals sourced directly from Patagonia.

This tea has a fresh, fruity aroma and naturally sweet taste.

Served iced or hot, use as an infusion syrup for cocktails, food or ice.

Lemon Ginger Turmeric

Ginger, caramelized pineapple, lemon peel, apple, turmeric, ginger, blackberry leaves and honey.

This herbal fruit infusion supports well-being.

Served iced or hot, use as an infusion syrup for mocktails.

Blood Orange & Hibiscus

Blood Orange, apple, hibiscus, rose hip shells, safflower, rose, and orange blossoms make up this refreshing and fruity herbal infusion blend.

Use As An Infusion Syrup For Mocktails Or Cocktails.

Orange Blossom Cocktail.

Chamomile Citrus

Served Iced Or Hot.

Use As An Infusion Syrup For Mocktails Or Cocktails.

Skinny Lemongrass, mint, blossom.

Rooibos Caramel Pistachio

Made with Rooibos a sweet African red tea this tea is full bodied.

A perfect decaffeinated blend for drinking at any time of day.

Caramel cubes, pistachios, peaches and apricots add a depth of flavor and sweetness.

Black Garlic

Hailing from the sustainable garlic farms of OroRubi in the renowned region of Mendoza, Argentina.

Our organic garlic undergoes a meticulous 60-day aging process under precise temperature and humidity controls.

Rich in antioxidants, it's not just a flavorful addition to your kitchen but also a health ally against illnesses.

Black Truffle - Winter - Extra Class

More than 20 grams.

Whole pieces fully ripe.

Black Truffle - Winter - First Class

More than 10 grams.

Whole pieces fully ripe.

Irregular shape.

Black Truffle - Winter - First Class Pieces

More than 25 grams.

Fully ripe peice, with good shape.

Black Truffle - Winter - Second Class

More than 5 grams.

Whole truffles, pieces and small pieces.

Maduration defects and insect damages are allowed.

Feather Loin (Pluma)

The pluma is attached to the back of the loin.

Its name comes from its flat triangular shape, similar to a feather.

Each pig has only two small plumas, so it is one of the most desirable cuts.

Pork Shoulder Muscle (Secreto)

The secreto is a fan-shaped muscle in front of the bacon.

A fantastically tender cut from the shoulder.

Quick and easy to grill on medium to medium high heat

Pork Shoulder Steak (Presa)

Iberico Pork Presa is a lean muscle that boasts rich marbled flavors.

This particular cut is highly sought after by Spaniards during the traditional pig harvest known as “Matanza.”

Despite being a shoulder cut, it is surprisingly tender and frequently marbled, with a robust & almost beefy taste.

Suckling Pig (Cochinillo)

The roast suckling pig is one of the most typical dishes in the cuisine of "Castilla y Leon", Spain.

Rubbed with olive oil, garlic, salt and thyme.

Cooks in two stages: About an hour in a clay dish alongside the fire or on a grate directly on top of it, and later to brown the skin.

Boneless Pork Loin (Lomo)

A premium boneless pork loin made from Iberico de Bellota pork.

Has a thin layer of fat on the outside, so we recommend cooking it no more than medium-rare.

This cut can be cooked in numerous different ways: roasted, stuffed, breaded, fried or grilled.

Ribeye Steak from the Loin (Chuleton)

The chuletero is highly regarded as a noble cut, known for its juicy and flavorful properties.

The Ibérico chuletero consists of the ribs and loin.

Ideal cut of meat for chefs seeking a rich, tender and consistent product with a higher yield.

Ribeye Steak from the Collar (Chuleton)

Derived from the famed Iberico pig, this particular cut of ribeye is a testament to Spain's rich culinary traditions.

A very juicy meat due to its infiltration of fat, incredibly rich, juicy and tender.

Positioned close to the collar in the chuletero or loin region.

Pork Collar (Cabecero)

The cabecero is the taken from the muscle used by the pig to move neck and head.

This meat cut is extremely well marbled and is a most appreciated piece because of this juiciness.

Light sauces high in acid or lightly sweet pairs well with most Iberico pork cuts.

Pork Mini Collar (Mogote)

Extremely well marbled and is a most appreciated piece because of this juiciness.

Roast like traditional shoulder or cut in steaks and grill.

Light sauces high in acid or lightly sweet pairs well.

Pork Cheeks (Carrileras)

A culinary masterpiece derived from the jaw of prized Ibérico pigs.

Revered for their exceptional tenderness and captivating flavors.

These meticulously selected pork cheeks are a highly desired choice among chefs.

Pork Belly (Panceta)

Especially well marbled with strips of creamy white fat.

We recommend cooking this uncured pork belly similarly to regular pork belly.

You can also cure or smoke Panceta Iberica to make your own luxurious version of pancetta or bacon.

Pork Spareribs (Costilla)

Larger than the baby backs, smaller than conventional pork ribs and bolder in flavor.

Intensely flavorful bone-in cut that must be slow cooked until tender.

Nuttier and intensively juicy.

Pork Sausage (Chorizo)

Made in the Salamanca mountains from premium Ibérico pork and are simply seasoned with sea salt, garlic, smoked paprika, and oregano.

Its lower melting point fat makes the sausages incredibly juicy.

Signature smokiness comes from Spanish smoked paprika, Pimentón de La Vera, enhanced by sea salt, fresh garlic, and oregano.

Pork Backfat Skin-On (Tocino)

This delicious piece of pork backfat comesfrom the loin and it is loaded with ibericoflavor.

This rich and creamy fat has no meat so it is used as lard to add magnificent flavor, aroma and creaminess to any recipe.

Can also be used to marinate or to add flavor to sauces, stews, soups, patés or to cook sausages.

Carabineros

It has a firm texture with a rich, sweet flavor, often described as more pronounced than other shrimp varieties.

Its taste has been compared to lobster due to its depth of flavor and succulence.

Have vibrant, crimson shells that retain their vivid hue even after cooking.

Cod & Caramelized Onion Croquette

A savory blend of succulent cod complemented by the sweet undertones of caramelized onion.

Crafted with fresh Cod and a touch of buttery richness, this dish is encased in a crispy breadcrumb layer.

Enhanced by a hint of extra virgin olive oil and perfectly seasoned.

Cod & Tomato Croquette

Experience a delectable oceanic journey with our Cod with Tomato Croquettes.

Made with fresh Cod and sun-drenched dried tomatoes.

A rich milky foundation, highlighted by notes of butter and a hint of onion.

Truffle Cocktail Croquette

Contains genuine wild summer truffles complemented by extra virgin olive oil.

Made with premium whole milk and encased in a crispy corn breadcrumb crust.

These croquettes offer an exquisite taste in every bite.

Truffle Croquette

Contains genuine wild summer truffles complemented by extra virgin olive oil.

Made with premium whole milk and encased in a crispy corn breadcrumb crust.

These croquettes offer an exquisite taste in every bite.

Arbequina Olive Oil Pearl

Extra virgin olive oil pearls of the Arbequina variety.

Spheres of approximately 4-5 millimeters in diameter.

Has olive oil in their liquid interior that explode in the mouth when you bite into them.

Olive Oil with Basil Pearl

Spheres of approximately 4-5 millimeters in diameter.

With olive oil and basil in their liquid interior.

Greenish in color and with a characteristic herbal basil flavor reminiscent of Genoese pesto and fresh Italian basil.

Olive Oil with White Truffle Pearl

Spheres of approximately 4-5 millimeters in diameter.

With olive oil and aroma of white truffle in their liquid interior that explode in the mouth when you bite into them.

Yellow in color and a characteristic white truffle aroma.

Virgin Olive Oil with Chili Pepper Pearl

Spheres of approximately 4-5 millimeters in diameter.

With olive oil and chili in their liquid interior that explode in the mouth when you bite into them.

Reddish in color and a characteristic spicy flavor with a slight smoky touch.

Modena Vinegar Pearl

Spheres of approximately 7-8 millimeters in diameter.

With pearls of Modena vinegar in their liquid interior that explode in the mouth when you bite into them.

Dark in color and flavored with Modena vinegar, these pearls are acidic, refreshing and explosive.

Chardonnay Vinegar Pearl

Spheres of approximately 10 millimeters in diameter.

With pearls of Chardonnay vinegar in their liquid interior that explode in the mouth when you bite into them

These pearls are acidic, refreshing and explosive.

Lemon Juice Pearl

Spheres of approximately 6 millimeters in diameter.

With lemon juice inside liquid that explode in the mouth when you bite into them.

Pale yellow in color and an unmistakable acid and lemon flavor.

Soy Sauce Pearl

The perfect balance of smooth and elegant soy flavor with our 8mm diameter spheres.

Delicately seasoned, these spheres add a touch of richness without overwhelming saltiness.

As they are encapsulated, they allow the true flavors of other ingredients to shine through.

Green Olive Drop

Olive juice spherifications (crushed table olives) with an intense olive flavor and a touch of piparra.

Spheres of approximately 20 mm in diameter.

With a liquid interior that when you bite into them burst in the mouth, releasing the juice inside.

Raspberry Juice Pearl

Spheres of approximately 6 millimeters in diameter.

Raspberry juice inside liquid that burst in the mouth when you bite into them.

Reddish in color, almost purple & with an unmistakable raspberry flavor.

Mango Paste Pearl

Spheres of approximately 6 millimeters in diameter.

Delight in vibrant spheres, filled with luscious mango paste

These pearls burst upon the palate, releasing a cascade of intense mango flavor that’s both tantalizing and refreshing.

Black Olive Drop

Delve into the deep richness of Aragon black olives, captured meticulously in almond-shaped spherifications.

Measuring up to 20mm in diameter.

These spheres evoke the intense blackness and density of a real black olive.

Bone in French Racks

Experience the epitome of gourmet excellence with our Bone in French Rack sourced from the isolated terrains of Magallanes, Chile.

This free-range, pasture-raised lamb enjoys a diet of pure Patagonian grass, ensuring a flavor profile that is both intense and tender.

Ideally packaged for maximum freshness, this rack promises a culinary delight every time.

Boneless Lamb Backstraps - NY Strip

Discover the Magellanic Grass-Fed Lamb Backstrap, a pristine cut that captures the essence of southern Chile's untouched prairies.

Raised in chemical and pesticide-free pastures, this lamb offers a taste that's unmatched in tenderness and flavor.

A true testament to the benefits of grass-feeding and free-ranging, every bite of this backstrap transports you to the heart of Patagonia.

Bone in Lamb Leg

The Magellanic Grass-Fed Bone in Lamb Leg stands out as a showcase of flavor, tenderness, and authenticity.

Raised in the pristine environment of southern Chile, this lamb leg promises a culinary experience unparalleled in richness.

Enjoy the benefits of a chemical-free upbringing, sealed in state-of-the-art packaging for your dining pleasure.

Bone in Lamb Oyster Shoulder

Our Bone in Lamb Oyster is a testament to the rich heritage of the Magallanes region.

Fed exclusively on nutrient-rich Patagonian prairies, this cut boasts a flavor depth that reflects its origin.

Free from growth hormones and antibiotics, it's a true natural delight, packaged to preserve its unique taste and tenderness.

Boneless Lamb Fat

Harness the essence of Patagonian flavors with our Boneless Lamb Fat.

Extracted from sheep that have grazed on pure grass-fed diets, this fat is aromatic, rich, and perfect for enhancing any dish.

Experience the pureness of a pesticide-free environment in this delicacy, frozen and packaged to capture the freshness of the Magallanes region

Lamb Carcases

Our Lamb Carcase is a testament to the richness and quality of Magellanic Grass-Fed Lamb.

Featuring the entirety of the lamb's body, this product provides chefs with a canvas of flavors, textures, and culinary opportunities.

From the tender backstrap to the flavorful leg, all encased within one comprehensive offering.

Chilean Sea Bass

Ethically and sustainably long-line caught at depths of 5,000 feet from MSC-certified fisheries.

This exquisite fish boasts an unmatched taste, texture, and fat content, thanks to its cold-water habitat.

Frozen on-board with zero water added, its purity and flavor remain uncompromised.

Octopus

Responsibly sourced from the renowned Fao 34 Coast of North Africa—globally acknowledged as the pinnacle of octopus harvest regions.

Stands out not only in quality but also in its harvesting approach, utilizing artisanal fishing techniques that employ clay pots.

Ensures superior catch quality, producing minimal waste and placing less stress on fish populations.

Trufas del Nuevo Mundo

Fernando Navas Becomes Official Argentine Food & Wine Ambassador

Fernando Navas