Learn how to prepare the suckling pig on the spit the Gaucho way. There are delicious side dishes and an archery crash course on request.

The pig on a spit

Experience with your employees, customers, business partners and friends a culinary event of a special kind and learn how to prepare the sucking pig on the spit like a real "gaucho" (South American of Spanish origin). This traditional way of grilling is not about exact core temperatures. Rather, you will discover different ways of preparing the meat of the young pig with charcoal and over an open fire in such a way that it becomes crispy on the outside and remains tender and juicy.

Side dishes, salads and appetizers

As side dishes to the meat there are potatoes, onions and pointed peppers. Of course, the vegetables are also prepared with the energy of the fire, i.e. cooked in the embers. You can enjoy cabbage salad and chimichurri marinade with it, which should not be missing in a real suckling pig feast Gaucho-style. On a "parilla" (steel plate) a few snacks are prepared in between as a foretaste of the main course.

Bow and arrow shooting

Optionally, you can enjoy archery in the open air while the pig barbecues over the fire. After a briefing by archery guides you can test your marksmanship. What counts is not the sporting performance of the individual, but the joint experience as a team. The evening ends comfortably at the campfire with fine food and refreshing or warming drinks.

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