When you receive this box please put all contents in the fridge, with the exception of the almonds, olives and wine.
As you will have seen in our product page, this box has been designed to be consumed within 5 days of shipping.
We have added some short videos from when Tomás cooked this box at home, which you can find on our product page here.
A simple guide for our July box
2-4 (depending on the box you chose)
You can have the Picada as you grill or you can have it ready for right before your meats are served.
There is no one way to do this! In Argentina when we're making an Asado we usually have the Picada as we're preparing the rest of the meal - meats and salads, but the choice is yours.
Fazenda at Home Box - July Edition
To set your Picada you can use a wooden tray or board, and small side plates or saucers for the almonds and olives.
Remove your Lomo Ibérico from the fridge between 30 minutes and one hour before you intend to start preparing your picada so its temperature drops and you can handle each slice more easily. This also enhances its flavour.
Pre-heat your oven at 200 degrees celsius and once it's ready put your wine-infused bread in and bake for 10 to 12 minutes. Your bread will become crusty on the outside but don't worry, inside it will still be soft and its moisture will be retained. I tore it in pieces and set them up on my picada board.
If you ordered a box for 2 you will have wagyu featherblade and secreto Ibérico pork.
If you ordered a box for 4, you will also have a Uruguayan rump tail.
This cut is larger and therefore it needs slightly more time, so make sure you put this one on the grill first and when it's time for it to be turned around and cooked on the other side you can put your wagyu featherblade and secreto Ibérico pork on the grill.
This is a small cut but of a decent thickness. Once your fire is ready place it on your grill and let that marbling render. Grill for 4-5 minutes on each side for a medium rare point.
Secreto Ibérico Pork
This cut has some delightful marbling and is on the thinner side so a few minutes on the grill will be enough. Remember Ibérico pork is one of those pork cuts you can actually enjoy pink. You will see an almost caramelised outside, and incredibly tender inside.
I put mine for 3-4 minutes on each side but adapt and add a couple more if you want them a bit more cooked.
Uruguayan Rump Tail
Make sure you put it fat side down first. This will ensure the fat melts and caramelises.
For a medium-rare point I cooked mine for 10-12 minutes on the fat side, and another 8-10 minutes on the other side.
Time to enjoy your meal, Fazendeiros.