La rueda.
The thin, coiled grill sausage of the asado — fast over coals, first off the fire, gone in minutes.
parrillerapah-ree-SHEH-ra
Spanish parrilla, 'grill' (dim. of parra, 'trellis') + -era'The grill one' — named not for what it is, but for where it belongs.
Thinner than a chorizo and coiled like a wheel, the parrillera exists for one reason: speed. While the big cuts take their time, the coil hits the grate, crisps, and feeds the hungry table in minutes.
Every asador knows the ritual — the parrillera is the opening act that keeps the crowd loyal until the ribs arrive.
Ours is cased slim in our kitchen so it cooks the way it should: fast, snappy, all crust.
The thin, coiled 'grill sausage' of the Argentine asado — quicker and snappier than chorizo, always the first thing off the fire.
Eight to ten minutes over medium coals. It's the opening act — done before your guests find their chairs.
Made in our own kitchen, fresh or frozen, ready for the parrilla or the table.
By the coil · fresh or frozen
Produced under USDA inspection(813) 969-3609 · whole orders 48h ahead · wholesale & trade →
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