Our Story

In the heart of Brazil, centuries ago, the tradition of churrasco, or barbecue, began. It was a simple yet profound way of cooking meat over an open flame, where gauchos (cowboys) would skewer various cuts of meat and roast them slowly to perfection.

As time passed, this culinary artistry evolved, spreading across Brazil and beyond. In the early days, churrasco was a rustic affair, with gauchos using only coarse salt to season the meat and a knife to carve it straight from the skewer onto a plate.