Brazil Rub (200 g) Handmade in Normandy Dry Marinade Perfect for meat and fish no additives, dyes, preservatives, irradiated

In Brazil, grilled beef and chicken are essential; but it is quite possible to extend its use to duck, fish or vegetables. USE: For fine pieces: 1 tbsp per side then rub to spread the flavors. For thick pieces, sprinkle the spices all over and pat so they can stick. This rub contains a little sugar (unrefined), very important for a beautiful crust, but only for cooking in indirect heat to prevent it from burning (from 170°). Rest assured, it is not necessary to have a smoker (American smoker) to enjoy an American grill. A classic barbecue is perfectly suited if you place the embers on one side and put the meat on the other (indirect cooking). The oven is also a way to cook indirectly. Advice from your grocer: to fully enjoy its flavor, let your meat in dry marinade rest in the fridge between 6 pm to 48 pm so that the salt enters the heart of the meat and carries with it the flavors of the rub. If you cannot let your meat sit due to lack of time, we strongly advise you to brush it with a little oil before applying the Rub. This will create an impermeability that will prevent salt from drying out the meat. No additives, colourants, preservatives and non-irradiated. Origin: made in our workshop in Normandy. Storage: Keep away from air, moisture, light and heat.