Stuffed Inverted Picanha with Provolone and Bacon
This Brazilian showstopper takes picanha to the next level — turned inside out and packed with melted provolone and crispy bacon. Whether you roast it in the oven or throw it on the grill, it delivers bold flavors and a dramatic presentation every time.
🛒 Ingredients
5 servings
- 1 picanha (rump cap), about 1.5 kg (3.3 lb)
- 400 g (14 oz) provolone cheese
- 100 g (3.5 oz) bacon
- Dried oregano
- Coarse salt
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Directions
- 1
Score the picanha diagonally at depth, leaving about 1.5 cm (½ inch) of meat on the sides — do not cut all the way through.
- 2
Tuck the tip inward to create a pocket, working carefully to keep the side walls intact.
- 3
Combine the diced provolone with oregano and the chopped bacon. Pack the mixture generously into the pocket.
- 4
Seal all openings with toothpicks or skewers to keep the filling inside during cooking.
- 5
Season the outside liberally with coarse salt.
- 6
Place in a lightly greased roasting pan and roast at 200 °C (400 °F), or cook over a grill if preferred.
- 7
Cook to your liking, turning every 15 minutes to ensure even browning and caramelization.
💡 Chef's Tip
Rest the meat for 10 minutes after cooking to let the juices redistribute. For extra depth, add minced garlic or fresh herbs like thyme to the cheese filling.
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