The National Meats Institute of Uruguay (INAC) is providing the meat, just as it does for the Uruguayan national football team during big tournaments.
According to INAC, the Uruguayan traditional dish is a rib cut called ‘asado’, which is barbecued, using firewood. Embers are placed around the meat and vegetables, such as foil wrapped potatoes, glazed sweet potatoes, onions and peppers. The meat is kept simple, with just a little salt added during cooking.