Ask for the yellow fat: it is the beta-carotene signature of real grass finishing. Gemma Arnillas Pla y Jordi Terés Gardeñes (Pla Oví) cuts to order, so think in kilos, not trays.
Ask what milk it is made of and how long it has aged — the honest answer names the herd. El Rebost usually lets you taste before buying.
Walk the full aisle once before buying anything. At La Simfonia Store, the stall with the shortest queue and the dirtiest crates is usually the producer's own.
Girona does not eat primal out of fashion: it eats primal out of structure. With 5 documented sources — most of them grass-fed meat — the city holds a real producer network, not a boutique exception. The listings on this map are businesses that exist, with opening hours and a counter.
What you see above is literally the city counted by source type. Grass-Fed Meat leads because local production allows it; everything else weighs what its network weighs. No number here is hand-rounded: they come from the listings, listing by listing.
Every grass-fed meat listing in this city comes from a verified source — directory, own website or confirmed visit. The Gold, Silver and Bronze seals say who verified it, not whether the product is good: that you still decide at the counter.
Follow the Saturday route: three stops, three categories, zero wasted trips. And if one is closed, the map holds 5 alternatives one tap away.