Pulpón de Vacío — The Deep Flavor of the Argentine Countryside

The Pulpón de Vacío, the meatiest and most substantial part of the classic Argentine Vacío, is one of those cuts that defines what it means to eat well. Taken from the flank of the animal, between the ribs and the hip, this cut is known for its intense flavor, firm texture, and the exterior fat cap that, when it hits the grill, transforms into a golden, crispy crust that makes it unmistakable.

In Argentina, Vacío is religion. And the Pulpón is its most generous expression: a large, noble cut that calls for time and slow fire — and rewards you with a juiciness and depth of flavor that few cuts can match.

Why Pulpón de Vacío Is Special

• Intense, complex flavor — the muscle work in this area gives it a deep flavor profile with rich notes that intensify with slow cooking
• Unmatched exterior crust — the fat cap caramelizes on the grill, creating a crispy texture that contrasts perfectly with the juicy interior
• Ideal for slow fire — the longer on the grill, the better; a cut that rewards patience
• 4.5 lb pack — a generous portion, perfect for a family asado or a gathering with friends
• Ready to cook — cleaned and prepared to go straight to the fire

How to Cook It

Classic asado (the right way): Coarse salt and nothing else. Place the Pulpón fat-side up over medium-low heat. Let it cook for 45 minutes to 1 hour without rushing, turning it only once. The fat will slowly melt, basting the meat and creating a spectacular golden crust. Slice diagonally against the grain and serve.

With chimichurri: After resting, drizzle generously with homemade chimichurri. The contrast between the caramelized fat and the acidity of the chimichurri is one of the great pleasures of Argentine cooking.

Oven-roasted (for rainy days): Sear over high heat in a cast iron pan, then finish in the oven at 325°F for 1.5 hours covered with aluminum foil. The result: melt-in-your-mouth meat, perfect served with ember-roasted potatoes.

Pulpón de Vacío is not a cut you rush — it's a cut you savor. Give it the time it deserves and it will give you one of the best asados of your life.