The art of the argentine cut.
The trajectory of Pampeana begins more than 25 years ago in the Pampas region of Argentina , with the aim of expanding one of its greatest treasures to the world: Argentine meats. There, on the Pampas plain, it was the gaucho who forged the culture of the traditional Argentine barbecue , known as asado . A ritual in which the best cuts made on a grill and on the coals are shared.
