ROTISSERIE AND PARRILLA

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To ProvideThe Highest Quality Products and Services.

Rotisserie

Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a rotisserie machine, a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting.

Parrilla

Parrilla is also called Asado and it is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero.

Grown With Love on Our Farms

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Trevor D. William

Founding Farmer

The Daunfarm Team

Jane Wilson

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Laura Kyle

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Daniel Oscar

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