Products
Products
These are our main categories. Ask us about special cuts, whole pieces or custom orders.
Beef
Aged with patience, cut with care.
Spanish breed beef, dry-aged when the piece calls for it. Tenderloins, ribeyes, rounds and seasonal stewing cuts.
Cuts we work with
- Tenderloin
- The tenderest cut. Hot fire, quick service.
- Ribeye
- Marbled and ready. Hot griddle, flake salt, rest before serving.
- Bone-in rib
- Bone-in, made for embers or a heavy-bottomed pan.
- For stewing
- Chuck, shin, flank. Long cooks, sauce worth the wait.
Lamb
Milk-fed and spring lamb, by season.
Pasture-raised lamb. For roasts, slow stews and chops on the pan.
Cuts we work with
- Chops
- On a hot pan, salt only.
- Shoulder
- Slow-roasted. Potatoes underneath, wine in the tray.
- Leg
- A celebration piece. Deboned if you give us notice.
Poultry
Chicken, hen, duck and rabbit, sourced locally.
Small-farm poultry with honest feed. Free-range chicken with proper skin, old hen for broth, duck and rabbit on request.
Cuts we work with
- Whole chicken
- Whole or deboned, for roasting or stuffing.
- Stewing hen
- Proper broth, escudella, soupy rice. Slow cooking required.
- Duck
- Magret and confit on order. A day’s notice helps.
- Rabbit
- Whole or jointed, for rice, fricandó or garlic.
Charcuterie
Slow-cured and spoon-ready.
Fresh and cured butifarras, salchichón, fuet, sobrasada, pancetta and blood sausage. We work with producers who sign what they make.
Cuts we work with
- Butifarra
- Fresh to grill, raw to stew, cured for the board.
- Fuet
- Cured at the obrador. Slice thin on the bias.
- Sobrasada
- Mallorcan. On warm bread with a drizzle of honey, that’s it.
- Pancetta
- Cured for the board, fresh for the pan. Honest streak.
Don’t see what you’re after? Ask us in store or on WhatsApp.
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