For Barbecue Day, see 5 restaurants that produce sausages like sausages and salami

Ever heard of charcuterie? The centuries-old technique consists of dehydrating meats with salt and seasonings and is becoming a trend on the menu of trendy bars and restaurants in São Paulo — which makes these addresses a good option to celebrate the Day of Churrasco, celebrated on Sunday, the 24th.

Among the novelties is the Buco pizzeria, which now uses self-made sausages at the bar and in its pizzas. More classic, Charco, a restaurant run by chef Tuca Mezzomo, produces its own meats inspired by cities in southern Brazil.

With a more homely style, Del Jaguar has barbecues in the garage at home. In addition to meat, the place also produces its own seasonings and sauces. Donna, on the other hand, bets on more intimate Italian dinners and subtly adds charcuterie to the menu.

Finishing the list, Linguiçaria shows the passion for sausages made from pork, in typical recipes from the German countryside.

Next, get to know five restaurants in São Paulo that produce their own meat.

Fluff

The pizzeria, which started only in delivery during the most critical times of the pandemic, now opens its doors in Vila Mariana, a neighborhood in the south of São Paulo, with dishes, breads and its own charcuterie — producing porchetta (roast pork), cured sausage and even nduja, a typical Italian sausage. Everything is made in the restaurant and can be consumed individually and as an ingredient in pizzas. One of the highlights is the Buco sausage, roasted in wood and accompanied by cilantro and red onion (R$ 35). The kimchi pizza, which has cured pancetta made in-house, costs R$38.
R. Delfina, 38, Vila Madalena, south region, Instagram @buco.pizzabar

Puddle
Located in an old townhouse on Peixoto Gomide Street, in Jardins, it offers a menu that has coal as the main ingredient. In charge of the kitchen is Tuca Mezzomo, who has worked at the restaurants Nino Cucina, Peppino Bar, Salumeria and Da Marino, inspired by his childhood in the south of the country to make the house charcuterie. Among the options, the selection of artisanal sausages includes cotechino, sausages, black pudding and salami — it costs R$46.
R. Peixoto Gomide, 1492, Jardim Paulista, west region, Instagram @charcorestaurante

del jaguar

Created by the couple Julieta Benoit and Eduzal, visual artists who ventured into the kitchen, the bar transforms the house’s garage into a space for artisanal charcuterie. In the backyard, the barbecue has influences ranging from the American barbeque to the Argentine parrilha. To accompany, in addition to sauces and seasonings made in-house, there are seasonal products. Among the most popular dishes, the choripán with homemade Hungarian sausage is accompanied by cheddar and chimichurri (R$35). Alheira (a Portuguese sausage) made with pork, chicken and lots of garlic, smoked in an apple tree, costs R$38.
R. Capital Federal, 871, Sumaré, west region. @deljaguarcharcutaria

lady

Restaurant with capacity for only 22 people, Donna, led by André Mifano, elected chef of the year in 2017 by O Melhor de Sãopaulo, by Sheet, has Italian dishes and self-made charcuterie options on its menu. Bresaola, a type of dried meat cured for months, costs R$60. Soppressata, an Italian dry salami, costs R$54. It is worth remembering that the chef’s idea is to bring together small groups in his restaurant and offer intimate, being necessary to make a reservation.
R. Peixoto Gomide, 1815, Jardins, West Region, Instagram @restaurantedonna_

Chef Tobias Linguiçaria

Inaugurated at the end of last year, the house has in its essence the passion for sausages – especially those made from pork. Among the options, the pfälzer bratwurst is a typical sausage from the Pfalz region in southwest Germany, made with pork seasoned with nutmeg and garlic. Another sausage is the nürnberger bratwurst, typical of the Nuremberg region, made with a selection of spices such as cardamom and powdered ginger — 120 grams of both cost R$36 each.
R. Simão Álvares 484, Pinheiros, west region, Instagram @cheftobias_linguicaria