Tutano Assado
South America — Brazil
Brazil's most important marrow tradition. Marrow bones roasted or grilled and served with bread, chimichurri, or incorporated into traditional soups. Increasingly prominent in modern churrascaria and restaurant culture.
Cuts in this tradition
Cultural context
Roasted tutano appears in traditional churrascarias and has gained renewed visibility in modern Brazilian gastronomy. Also foundational to traditional soups and stews. Structurally parallel to Argentine tuétano a la parrilla.
Preparation
Marrow bones split or left whole. Roasted in oven or grilled over charcoal. Marrow scooped and spread on bread with coarse salt, parsley, and lemon. Also simmered in mocotó-style soups for collagen extraction.