FOGON

In Argentina, cooking meat over embers is an art and a tradition. The reputation of Argentine meat comes from the quality of its livestock as well as the quality of the charcoal used. Argentine charcoal is sourced from trees such as algarrobo or quebracho (quiebra hacha - axe breaker), which are hard and dense woods with a high concentration of tannins. Once the embers are lit, the duration of use is 4 to 5 hours. Characteristics: Length: 25/80mm / Quality: restaurant Fixed carbon: 65 to 75% / Moisture content: 5 to 7% Volatile matter: 28 to 18%