There was no shortage of barbecue at Piquete (a type of shed) Cabo Toco, during the 20 days of Acampamento Farroupilha, an event that takes place in Porto Alegre, southern Brazil, to honor local traditions. Not to mention the typical and traditional foods of local cuisine, such as “carreteiro” (rice with saltcured meat) and vaca atolada (barbecued meat with cassava), not forgetting the good beans.
From the early hours of the morning, the group of "piquete" friends began preparations for lunch and dinner, which often preceded a lively dance.
Whole rib, prime rib, boneless rib, thin flank, sausage, were always among the meats prepared by roasters Dilson and Zé Nilton. In the kitchen, the "piquete" boss, Luiz Carlos, coordinated the preparation of the other dishes, while other members of the group took turns in other tasks, such as making an appetizer and preparing the salads.
The "piquetes" are sheds that are set up in a city park, during the Farroupilha Camp. In the 2023 edition, there were more than 200. For 20 days, the traditionalist “gauchos” make the “piquetes” their home.
There, they pay homage to the region's culture, revere the epic Farroupilha Revolution (a war that took place in the 19th century, to try to make the region independent of Brazil's central power), sing, dance, recite poetry and eat a lot of barbecue. The camp has free entry and, as in previous editions, despite the rain, thousands of people visited the site.