November 15, 2012 10:14 AM

Pamplona, Spain: Up for bull meat?

If not for the shiny lobe of bull liver on the butcher’s stand in front of me, I could be in just about any indoor farmers market in the world. I’m surrounded by stall after stall of fresh fruits and vegetables – oranges, garlic, berries, lettuce – along with shops selling local cheeses, smoked meats and freshly baked breads. And then there’s this, the bull liver.

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