The meat roasting process began with the digging of large pits on the ground, which is then filled with firewood collected by the Gauchos from around the area where they set up camp. The deep pits were necessary to protect the fire from the howling winds of the Pampas region. The tenderest livestock was chosen from the cattle herd that the Gauchos are plying and the butchered meat will be marinated with simple ingredients like rock salt and will be mounted on large skewers to be slow-roasted on the fire pit. The cooking process usually lasts several hours and results in the most succulent roast meat. The Gauchos use their belt knives or adaga to cut the meats off the skewers and relish it at the end of a hard day of travel.
This communal method of cooking meat became an integral part of not just the life of ranchers but also among friends and families on the farm. Traditionally the men grilled the meats and the woman made the salads and accompaniments and the grand meal would then be shared with friends and families or pretty much the entire village!
For the Gauchos, while celebrating large events, the measure of how the big the event was not in the number of guests who were invited but in the number of cattle roasted on the churrasco. As churrasco spread to other regions and communities of Brazil, it became synonymous with joy camaraderie and no celebration or family reunion big or small was complete without a Churrasco.
Experience the Gaucho way of life, right here in Hamilton