A temple to Iberian ham and cured meats that has been in the same family for a century, with hams hanging from the ceiling and a counter built around the cult of the pig. The pintxos are excellent, but the real draw is the jamón ibérico de bellota, hand-carved and served with bread and a glass of wine in the manner it deserves. There's a tasting-menu restaurant behind the bar for those who want to go deeper.
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The jamón ibérico de bellota, carved to order, is the whole reason to come — order a plate with bread and a glass of red. The slow-cooked egg and the cured-meat pintxos round it out.
Lunchtime for the full ham experience, when the carver is at work. The back restaurant takes reservations if you want to sit for the tasting menu.
A century-old family bar on Calle Diputación famous specifically for its ham. Prices run higher than the average pintxo bar, justified by the quality of the cured product. The restaurant in back is a separate, pricier experience.