The beef hammer, or Thor's hammer, is the beef shank, and gets its name from the shape it takes with its imposing, bare bone. It is a slightly tougher meat that is ideal for very slow cooking.

The picanha is a Brazilian specialty and one of the cuts of choice of the famous Brazilian churrasco. It is a lean and tender top sirloin steak with a good layer of fat around it.

To grill this meat the traditional way on a spit, cut the piece into steaks, score the fat, and skewer them, bending them over large skewers in a C shape, with the fat facing out.

Next to the beef hammer, this pork knuckle with the bare bone seems small! However, it will satisfy even the biggest appetites, after being smoked and grilled.

To tenderize the flesh and make the meat juicier, it’s recommended to brine the piece of pork if it is not already. To do so, mix 60 g of salt for each liter of water needed, boil and cool, then submerge the meat for 12 hours. Then, pat the meat dry and put it back in the fridge for a few hours to dry the skin before cooking.

The pork loin is a tender and very lean cut, covered with a thin layer of fat which preserves its tenderness during cooking. To enhance the taste, brush it with a dry rub and inject it with marinade a few hours before cooking.