Presentation: 250g box.
A cult cut in the Southern Cone, picanha is taken from the upper part of the rump. Recognizable by its layer of fine fat, it's perfect for roasting whole, allowing the flavor to develop slowly. Juicy, tender, and full of character, it pairs ideally with spiced red wine or a dark beer. Served in thick slices with coarse salt, it pays homage to well-executed beef.
