Portugal

Resting on the coast of the Atlantic Ocean, Portugal is home to some of the best ingredients in the world. From the rich, subtropical islands of the Azores to the sun-kissed terraces of the Rio Duro Valley, Portugal is home to some of the best food producers in the world.

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.

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.

Argentine 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.

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.

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.

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.

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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.

Iberico 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.

Ibérico Ribeye Pork 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.

Ibérico 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.

Ibérico 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.

Ibérico 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.

Ibérico 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

Iberico 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.

Ibérico 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.

Ibérico Pork Belly

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.

Ibérico 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.

Ibérico 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.

Ibérico 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.

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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 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.

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.

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.

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.

Lamb Sweetbreads

Sourced from Magellanic grass-fed lamb raised in southern Chile.

Free from hormones and antibiotics.

Ideal for elevated, chef-driven preparations.

Patagonian Bone in French Lamb 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.

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.

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

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.

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