01
Beef
Aged with patience, cut with care.
Neighbourhood butcher · Sants, Barcelona
Carnisseria
Rosa
Meat the way it used to be.
A neighbourhood butcher in the heart of Sants. Fresh produce, hand-cut, the kind of service that runs in the family.
Beef
Lamb
Poultry
Charcuterie
Beef
Lamb
Poultry
Charcuterie
Beef
Lamb
Poultry
Charcuterie
Beef
Lamb
Poultry
Charcuterie
The craft
Meat takes time, hands, and respect.
At Carnisseria Rosa we choose our produce the way it has always been done: by origin and by trust. We age, cut and serve without shortcuts. No anonymous packaging, no rushing, no empty promises.
About the butcherThe counter
What you’ll find
Prime cuts and everyday ones, artisan charcuterie and local poultry.
02
Lamb
Milk-fed and spring lamb, by season.
03
Poultry
Chicken, hen, duck and rabbit, sourced locally.
04
Charcuterie
Slow-cured and spoon-ready.
How we work
A butcher with a counter, not a counter in a hurry.
We serve families, restaurants, and anyone curious about real meat. We talk you through every piece: what it is, how to cook it, how many it feeds. The selection changes with the season; the way we work does not.
The shop
Come by the shop
Sants, Barcelona. WhatsApp us and we’ll have it ready — and you skip the queue.
Hours
- Monday
- 08:30–14:00 · 17:00–20:00
- Tuesday
- 08:30–14:00 · 17:00–20:00
- Wednesday
- 08:30–14:00 · 17:00–20:00
- Thursday ·
- 08:30–14:00 · 17:00–20:00
- Friday
- 08:30–14:00 · 17:00–20:00
- Saturday
- 08:30–14:30
- Sunday
- Closed
Horario provisional — pendiente de confirmación con el cliente.
What people ask us most
Frequently asked questions
- What kind of meat do you work with at Carnisseria Rosa? + −
- We work with Spanish-breed beef, pasture-raised lamb (milk-fed and spring lamb in season), free-range chicken, stewing hen, duck and rabbit sourced locally, plus artisan charcuterie (butifarra, fuet, sobrasada, pancetta) from producers who sign their work.
- Do you dry-age the beef? + −
- Yes. Pieces that benefit from it rest in our chamber for as long as they need, to concentrate flavour and improve texture. Each cut is prepared with its purpose in mind: tenderloin for hot fire, ribeye and bone-in rib for grill or embers, collagen-rich cuts for long braises.
- Do I need to reserve or can I just drop by? + −
- No reservation needed for normal shopping — just drop by during opening hours. For special pieces, large orders, deboning, or duck and rabbit, give us a day’s notice on WhatsApp and we’ll have it ready.
- Do you supply restaurants and hospitality? + −
- Yes, we supply several neighbourhood restaurants with regular orders and custom cuts. If you’d like to set up a supply arrangement, get in touch on WhatsApp or by email to discuss volumes, frequency and terms.