- Official Post
Yesterday after I purchased my new Cyprus grill I was thinking about what would be a great first cook. I thought I'd try to find a rump cap to make picanha and chicken thighs. It was around 2pm on Saturday so figured I'd have to hurry.
The Cyprus grill shop is in Liverpool and I was driving on the way home when it dawned on me that I'd be driving past Fairfield which has a significant South American population and would be my best bet for last minute rump cap.
A quick mobile google later I had a few butchers to choose from. One had an appropriate name: "Theo's Cecinas" and it was only a couple of km away so I made my way there. Well as it turns out, my completely random butcher selection was an absolute gold find!
I walked into the store and I asked the manager Chris for the rump cap, his reply "Picanha? No we've run out". From there we talked for well over one hour, he was kind enough to let me try a few of his chorizos and cold meats and all I can say is WOW! This butcher is Chilean heaven!
He is incredibly knowledgeable, but best of all passionate about the quality of the meat he sells. He chooses to keep an authentic old fashioned approach with most things, from the way he ties his sausages (individually linked with string) to the selection of produce he buys.
As it turns out, he was recently part of Food Fire Safari, in the episode where the Chilean chef was making pork belly with Pebre! I walked out of there with a silly amount of goodies! Among them almost half a dozen different types of chorizos, a few types of cold meats and both a tub of Pebre and a bag of Merquen (or Merken).
The chorizos from left to right are: Colombian, Longaniza, Chilean, Chicken. Quite frankly, one better than the next!
The pork is a rib cut with some belly still on there. It was marinated with a fantastic marinade and tasted great despite me struggling to cook it properly on my new Cyprus grill (I'm still learning to drive it )
My plate last night, including a piece of the pork with Pebre on top (My goodness that Pebre is delish!!!):
All in all, not only do we need to add Theo's Cecinas to our "good butcher" thread, but seriously folks, if you're able to get to it I really recommend you get yourself over there ASAP!
I might add, Theo was Chris' dad. Chris' son was also working in the shop yesterday A real family business: Theo's Cecina