Barbecue is very common in Brazil, but it may differ depending on the region of the country you are in. Here in the South, barbecue is part of the cultural identity. It is worth highlighting peculiar characteristics in preparation, such as the use of coarse salt for seasoning and the ideal calculation of the distance between the meat and the fire.
There are several types of meat cuts used for barbecue. Besides being prepared mostly on the weekend, in family gatherings, you can also enjoy an authentic barbecue in a typical steakhouse (“churrascarias”, in Portuguese).
This is also a habit of Paraguayans and Argentinians, who prepare the barbecue in a similar way and with the same frequency. Besides Foz do Iguaçu, in Puerto Iguazú, Argentina, or Ciudad del Este, Paraguay, it is also common to find barbecue in their cuisine as part of the culture.