Chilled Cap of Rump "Picanha" Grass-Fed Angus dulcedeleche A traditional cold cut full

A traditional cold cut full of classic Iberico flavors

they become golden and crisp on the outside

Perfect for quick weeknight dinners or weekend gatherings

cultivated in the Andes foothills of Mendoza

Chilled Cap of Rump "Picanha" Grass-Fed Angus dulcedeleche A traditional cold cut fullJuicy and flavorful cap of rump, also known as Picanha in Brazil. This grass fed Angus cut is famous for its rich beef flavor and a tender texture enhanced by its natural fat cap. Ideal for roasting whole, grilling, or slicing into steaks for an authentic South American BBQ experience. There are many ways to cook a Picanha. Roast it whole in the oven, sear it fat side down in a cast iron pan, or fire up the grill cook it whole over indirect heat