This leg of my journey has come to an end and if you are looking to learn more about Asado, the Argentine culture, or my journey please take a look at Asado: A Journey Through Argentine Cuisine. This book is the culmination of all my experiences, writings, recipes, learnings while exploring Argentina and I am both very excited and proud to share it with our readers.

Words to Know

Cerdo – pig

Parilla – cast-iron grate set over hot coals; also the name restaurants that cook Asado with a Parilla in the city

Chapa – flat piece of cast iron over a fire (or skillet/griddle)

Horno – oven or slow roast

Asador – cooking whole animals, butterflied, and attached with wires to an iron cross

Sarten – stovetop in a frying pan, shallow fry

Caldero (Estafado/Guisado) – Dutch oven, stew-y

Cortes de Cerdo

After beef, but not even in a close-to-first situation, is pork. Despite it’s secondary position, pork has some goodies to offer.

Matambrito/Pechito:

A classic parilla cut, most will add salt and limon; it will cook quite fast.

Similar To – Pork Flank

Technique – Parilla

Salting – Right Before, During

Asador:

It’s hard to do this with the cow due to it’s size, but this is one place where the pig really differentiates itself: butterflied, tied to a metal cross, and slow cooked to glory.

Similar To – Whole roast pig

Technique – Asador

Salting – Before

Chuleta:

Similar To – Pork Chops

Technique – Parilla

Salting – Right Before, During

Bondiola:

Probably the most popular cut from the pig making an appearance in the Asado, as well as the second most popular street sandwich after choripan. Great balance between meatiness, fat, and tenderness.

Similar To – Pork Shoulder, Boston Butt

Technique – Parilla, Horno

Salting – Right Before, During

Churrasquito:

Another very popular cut for the parilla and another cut that you also see at the street carts. Has a bit more fat than the Bondiola.

Similar To – No direct similarity, Pork Shoulder

Technique – Parilla

Salting – Right Before, During

Panchetta:

Fatty fattiness. Amazingness. So many different uses: as is, stock starter, toppings, etc.

Similar To – Pork Belly

Technique – Parilla, Horno, Sarten, Caldero

Salting – Right Before, During

Jamon:

This is a large cut of meat taken from the back of the pig. It can be used whole (entero) or broken down into different parts similar to the back of a cow: Cuadril, Nalga, & Peceto which some consider to be some of the best cuts. Given it’s size and different parts there are many different ways to approach this cut.

Similar To – Ham, Pork Roast

Technique – Parilla (Chuletas – Chops or individual cuts), Horno (Pork Roast), Guisado, or cure to create Jamon Crudo (a speciality)

Salting – Marinate, Before, Right Before, During

Costillar:

The ribs of the pig, best prepared together (entero) on a parilla nice and slow.

Similar To – Pork Ribs

Technique – Parilla

Salting – Before, Right Before

Paleta:

A cut similar to Jamon but from the front giving it more toughness, often cured to make sliced meat.

Similar To – Ham

Technique – Caldero, Cured

Salting – Before

Carre:

Similar To – Pork Chops, Loin Roast

Technique – Horno, Parilla

Salting – Before, Right Before

Solomillo:

Is the most tender cut of meat on the pig and as with the beef lomo, can be lacking in flavor. Used on the parilla but also often seen in stir-fry or countertop dishes.

Similar To – Pork Loin

Technique – Parilla, Sarten

Salting – During, After

Tocino:

This is basically just firm fat (woohoo).

Similar To – Pig Fat, Fatback

Technique – Harder to render than lard, can be cured or fried.

Asado Cuts1-02