Paraguayan asado kit
Picanha, short rib, flank, chorizos, and ground beef. Everything you need for a traditional Paraguayan grill.
This selection comes from a typical conversation with an experienced grillmaster: how much picanha, how much short rib, how many chorizos. Quantities thought through for 8 people eating unhurried, with a proper opener, a generous main, and leftover ground for burgers the next day.
What's included
- Picanha
The iconic Brazilian churrasco cut. Rump cap with its intact fat layer.
- Short rib (cross-cut)
The foundational cut of Paraguayan and Argentine asado. Rib bones cross-cut into strips.
- Flank (bavette)
Long-grained, full-flavored cut from the belly. Patience rewarded.
- Parrillero sausage
Fresh grill sausage, traditional recipe. No preservatives, no colorants.
- Ground beef (80/20)
Fresh-ground, 80% lean / 20% fat. No fillers, no binders.
See each cut
Picanha
Picaña / Rump cap
Short rib (cross-cut)
Asado de tira
Flank (bavette)
Vacío
Parrillero sausage
Chorizo parrillero / Argentine-style sausage
Ground beef (80/20)
Carne molida clásica