Uruguay may be known as the first ever World Cup champion, but aside from being crazy about soccer, this South American country is also crazy about another thing - meat.

This South American nation is regarded as the world's number one meat consumer. Like its neighbor Argentina, Uruguay also has its own distinct barbecue culture, adopting the Asado barbecuing style.

The 'asadores," or the people who cook these barbecue dishes, are highly celebrated in this meat-lovers paradise. They are often respected, as the country has a passion for Asado.

According to Celebrity Cruises, Uruguayan cuisine is unbelievably meat-heavy, as beef, chicken, pork, and lamb are widely consumed in the country. They are typically barbecued in the Asado style or made into other dishes like empanadas.

READ NEXT: Argentina's Asado: The Most Popular Barbecue in South America

Differences Between Asado in Argentina and Uruguay

Argentinians and Uruguayans are not just soccer rivals but also constantly argue about who has the better Asado. The differences in style are subtle, as both love grilling and using chimichurri. 

Both also use various types of meat, including sausages and offal, as well as vegetables and fish. The barbecued meat is then served with a salad, grilled vegetables, and wine or beer.

In Uruguay, Asado can also be served with potatoes topped with cheese or butter or bell peppers stuffed with eggs and cheese. Other common side vegetables include eggplants and zucchinis. 

Yes, the country does enjoy vegetables on the side, but they are often not the star of the meal but rather serve as a compliment to the meats.

But while Argentinians love using coals for their Asado, Uruguayans prefer grilling over an open flame. Instead of using coal, the method they use in Uruguay utilizes wood.

As for quality, Uruguayan beef is one of the best in the world. According to Uruguayan Meats, the main breeds raised in the country are commonly British breeds raised in the open air.

These are mainly Angus and Hereford, which often grow in natural pastures around Uruguay.

Other Uruguayan Meat Dishes

According to Culture Trip. Uruguayans also use the grill for cooking meat to toast picada, which is usually a piece of bread, mainly a baguette or garlic bread. 

They also love using the grill for cooking chorizo and a long, thin sausage called salchicha.

Their empanadas are also very meaty, often stuffed with ground beef, unlike other empanadas, mostly stuffed with vegetables. 

They also have morcilla or blood sausage. In Uruguay, they come in two variants, namely, the savory ones and the sweet ones with raisins. They are best enjoyed with a piece of bread and some provolone cheese.

Beef innards are also very much enjoyed in Uruguay, mostly grilled in the Asado style.

READ MORE: Uruguay: Best Traditional Foods to Eat While You're in the South American Country

This article is owned by Latin Post.

Written by: Rick Martin

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