Served at
La CabreraA renowned Argentine steakhouse founded by Chef Gastón Riveira, celebrated for its authentic Argentine barbecue and high-quality grilled meats, with international locations.
A traditional Argentine blood sausage, typically grilled and served as an appetizer.
Blood sausage is a type of sausage prepared with blood as a key ingredient. It is made by filling a sausage casing with blood, commonly sourced from animals such as pigs, sheep, lamb, cow, chicken, or goose, combined with a filler. The mixture is then cooked or dried until it achieves a consistency thick enough to solidify when cooled.
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A renowned Argentine steakhouse founded by Chef Gastón Riveira, celebrated for its authentic Argentine barbecue and high-quality grilled meats, with international locations.
The chef overseeing the menu at La Cabrera, known for combining Argentine beef traditions with European fine dining influences.
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