The streets and squares just south of the cathedral—Barrio Húmedo—are filled with small restaurants and bars that take advantage of León’s cured meats, which are famous throughout Spain. Charcuterie here is often just called embutidos, or sausages, and the term goes way beyond ground meats stuffed into casings. Many Spanish gourmets consider the local dried beef, known as cecina de León, to be the equal of the best air-dried hams of Andalucía. This tavern has an unusually good selection of charcuterie as well as plates of the local cheeses.