Carniceria Los Andes

Sheets of pork skin can be used to make heavenly scratchings, while the huge hands of pork (actually the front legs) make pulled pork that will impress any foodie in town. There are also trays of pigs’ tails and ears, either salted or plain, which add flavour to beans or callaloo. People come from far and wide though for their chorizo Colombiano: huge plump link sausages, they are bursting with fresh herbs and have whole cloves of garlic in with the chunky pork and seasoning. Fried up and served on a bandeja paisa, these sausages are unlike any you’ve had before.