Most of the stalls have been run by families for more than 30 years and the current owners often represent the 3rd generation. In this stall though, the generation of the owners is only second and feel therefore relatively junior. This is a paradise for the lovers of Iberian pork meat in all different cuts:

• Cabecero, or Punta de Lomo (Shoulder Collar)
• Carrilleras (Cheeks)
• Chuletas (Rib Chops)
• Costillas (Spare Ribs)
• Lomo (Boneless Loin)
• Panceta (Belly)
• Pluma, Presa and Secreto (I do not know the right translation although all three are actually the best and also most typical cuts of the Iberian pork)
• Tocino (Fatback)

You should try them all, compare each other and compare also with the parallel cuts from common pork to see and appreciate the difference. The price is relatively high and achieves a similar level as the noble beef cuts but it is worth it.