Pork cut from the leg end of the pork loin, it has a triangular shape similar to beef picanha, although it is slightly smaller, weighing on average 1.5 pounds – although it can reach 2.2 pounds. Covered by a thin layer of fat, the rosy, juicy, and tender meat retains the color after cooking. Good to be prepared braised on a pot, roasted in the oven, or chargrilled, stuck on skewers.