Our History

Roughly 300 years ago "the gauchos", Brazilian cowboys of the pampa region in Rio Grande Do Sul, where the first "Brazilian barbeque" now known as churrasco, used in traditional rodizios throughout the country. After a hard day working at the farm, the cowboys cut the ox in large parts, these cuts were only prepared with salt, the same salt used in feeding the animals. Then they put the meat on long skewers on an open fire on the ground. After roast, the meat was cut directly on the plate and enjoyed by the workers.