Picanha

Picanha is a cut of beef prized for its rich flavor and distinctive fat cap, originating from the top of the rump in Brazilian butchery. While the cut itself is a staple of Brazilian churrasco, it has gained international acclaim for its tenderness and beefy taste. A great version of picanha is distinguished by a thick, even layer of fat that is scored and rendered during cooking, basting the meat and creating a crispy, savory crust. The interior should be cooked to medium-rare or medium, maintaining a juicy, melt-in-the-mouth texture. Seasoning is typically minimal—coarse salt only—to let the natural flavor of the beef shine.

Regional variations exist, particularly in how the meat is prepared and served. In Brazil, picanha is traditionally skewered in large, curved pieces and grilled over open flames, then sliced tableside. In Portugal, the cut has been embraced with local flair. At Vaccaro in Porto, Italy-born chef Giovanni Fois presents a version that reflects the city’s evolving culinary scene, combining Brazilian technique with European precision. Fois has noted that the key is sourcing high-quality, grass-fed beef and respecting the fat cap, which he scores and renders slowly to achieve a perfect balance of crispness and juiciness. This approach highlights picanha’s versatility, making it a standout dish in Porto’s diverse gastronomic landscape.