Picanha suína

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.

Similar cuts

Leg of porkapproximate

Same anatomical primal — picanha suína is butchered from the upper rump end of the pork leg, keeping the fat cap. Most leg-of-pork butchery trims the cap; the picanha cut deliberately preserves it.

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Picanhaapproximate

Same conceptual cut on a different animal — both are the rump cap with fat cap preserved, both are grilled with the fat-side-down rendering technique. Picanha suína is the pork-side adaptation of the iconic beef cut.

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