Seasoned Meats Ready to Cook: How to Cook Our Linguiça, Picadinho, Pork and Wings

What's on the seasoned shelf

The lineup changes, but you'll usually find some of these in our case, labeled by hand:

• Linguiça caseira: our house-made Brazilian-style pork sausage.
• Picadinho: diced beef seasoned with garlic, onion, herbs and peppers, ready for a quick stew.
• Seasoned pork loin: pork marinated and ready to roast, grill or pan-fry.
• Coxinha da asa / asinha: seasoned chicken wing drumettes and flats for the grill or oven.

Ask at the counter what's freshest today, or check the WhatsApp channel before you come.

Linguiça caseira

• Grill: medium heat, lid closed, 15–20 minutes, turning every few minutes. Don't pierce the casing; that's where the juice is.
• Pan: add the links to a skillet with ¼ inch of water, cover and simmer 8 minutes, then uncover and brown in the rendered fat.
• Done when: 160 °F in the center.

More tips in our linguiça grilling guide.

Picadinho

The fastest Brazilian comfort food. Brown the picadinho in a hot pot in two batches so it sears instead of steaming, add a splash of water or broth and a chopped tomato, cover, and simmer until tender. Serve with rice, beans and farofa. The full method is in our picadinho recipe.

Seasoned pork loin

• Whole or thick pieces: roast at 375 °F until the center reaches 145 °F, then rest 3–5 minutes before slicing.
• Thin slices: 2–3 minutes per side in a hot skillet or over direct heat on the grill.
• Pour the pan juices over the slices and serve with rice or a salad.

Seasoned chicken wings

• Grill: medium heat, 20–25 minutes, turning often, then a minute or two over high heat to crisp.
• Oven or air fryer: 425 °F in a single layer, about 35–40 minutes in the oven (20–25 in an air fryer), flipping halfway.
• Done when: at least 165 °F. Wings get even better closer to 180 °F, when the skin renders.

Want to season your own? Here's our Brazilian grilled wings recipe.

Storing seasoned meats

• Keep them in the fridge and cook within 1–2 days (ground meat, sausage and chicken) or 3–5 days (pork loin).
• Not cooking in time? Freeze in the original bag with the air pressed out, and thaw in the fridge.
• Never reuse marinade that touched raw meat unless you boil it first.

The full chart is in our meat temperature guide.

Build a quick churrasco

Linguiça, seasoned wings and pork loin on the grill, plus a picanha if you're feeding a crowd, and you have a complete churrasco with almost no prep. Our churrasco menu guide puts it all in order.