Asador criollo

Asador criollo is an Argentinian style of barbecuing a whole animal or very large chunks of meat, also known as al asador type of grilling. The animal or the meat is stretched over an iron cross as if crucified, and the cross is positioned vertically over an open fire. This style of barbecuing is typically done in rural areas, and in different regions, different animals are preferred: in Patagonia, it’s lamb; in Mendoza, it’s goats, while pigs are preferred in the Pampas.