Asado

Technique and social event of the barbecue in Argentina and Uruguay, denoting at once the method, the meat and the meal. Cuts of beef, pork, chorizo and morcilla cook slowly on a parrilla, an adjustable grate set over hardwood embers raked from the fire pit. The meat is not marinated, only salted, and cooks for about two hours. Served in luxury estancias and Argentine palace hotels.