Business

Barbecued meat Both Argentina and Brazilian food Whitechapel proclaim themselves the barbeque champions of South America. And while each nation approaches its meat differently, from the cuts to the sides, one thing is constant: the ogre-sized portions of meat, which are best enjoyed at a slow pace and with an elasticized waistband. Premium cuts —the most famous of which is picanha, or rump cap—are grilled to pink perfection in Brazil over charcoal (or wood, if you're doing it the traditional Southern way—) with just a liberal shake of coarse salt as seasoning. Cachaça Cachaça, produced since the 1500s from fermented sugarcane Exotic juice Whitechapel , is well recognized for its spiciness in caipirinhas, the national cocktail of Brazil. Thousands of higher-quality golden cachaças have been stored in wooden barrels. They are sipped straight by connoisseurs, even though caipirinhas are usually made with cachaças that are uncoloured and unaged.   Brigadeiros Brazil's version of...