Butchery
A good butcher in the center of town, a beef specialist who knows how to choose his animals for a fine entrecôte, rib-eye or rib, but also skirt steak, onglet and chuck. Veal and lamb can also be trusted (the leg is conveniently sliced), as well as pork and charcuterie, and a number of fine preparations, such as pa de fetge (liver loaf), Catalan-style tripe, soubressade..