The legendary cut from Brazil's churrasco tradition — whole rump cap, scored and rock-salt cured, seared hard then roasted until the fat cap is crisp and golden. Sliced thick against the grain and served with molho à campanha, the traditional Brazilian salsa vinaigrette of tomato, red onion, parsley and red wine vinegar. Bold, beefy and full of theatre — designed for the orders that want something different from the usual eye fillet.
Serves: 10 people as a main protein (approx. 200-250g per person)
