You can not call this butcher shop small even if you are a giant. It runs endlessly from the central aisle to almost the end of the market. It specialises on rather cheaper meat and cuts but the classic assortment is extended by a good selection of Spanish salami (blood sausages, chorizo, salchichón) and cheese. The meat itself is dominated by pork and the vast range shows nicely the Spanish traditional art of utilizing all imaginable parts of the animal. You can also get here tripe, various livers and kidneys, but also a young hen for a nice broth.