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Picanha suína is known in English as Pork picanha.
Also called
🇺🇸Pork picanha🇵🇹Picanha de porco
Brazilian-churrasco innovation cut: the rump cap of the pork leg, butchered to keep its fat cap intact in the same shape as a beef picanha. A relatively recent addition to the churrasco repertoire (post-2000s) that adapted the iconic beef-picanha concept to pork — same triangular shape, same grilling technique (whole over a skewer or cut into thick crescents, fat side rendered first), same crust-from-rendered-fat finish. Distinct from generic pork rump roasts: the cut is defined by keeping the fat cap on, where most pork-leg butchery trims it off. Found increasingly at Brazilian *churrascarias* and at Brazilian-influenced US barbecue spots; less established than beef picanha but a real, named retail cut at Brazilian açougues.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pork picanha | Loanword used at US Brazilian-style steakhouses and increasingly at specialty butchers. |
| 🇵🇹Portugal | Picanha de porco | Used in Portuguese churrascarias influenced by Brazilian tradition. |
| 🇧🇷Brazil | Picanha suínaprimary | Pork rump cap with fat cap preserved; *churrasco* preparation adapted from beef picanha. |
Classic recipe
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