❤ How to take care of your Carob Wood Cutting Board
We recommend washing your carob wood cutting board by hand with hot water and detergent. Avoid the dishwasher as it can be harmful to the wood. Dried it with a dry cloth and left in a place with good ventilation, never in direct sunlight. Store in a cool, dry place to prevent the wood from splitting or bending.
Native to the Gran Chaco ecoregion, of which a sector of Argentine Mesopotamia is a part. Known for its branches with small flowers and stable and reliable wood, Carob Wood is always infallible for a cutting board and overall tableware.
Gauchos perfectioned the art of making meat over coal and wood. That’s why we like to make sure we honor that passion and fire they had, and create tools that embody those qualities.
The Asado had a value beyond food. It’s to this day a gastronomic ritual. One where the “asador” uses the most special Grill tools. and Grill and Carving Sets. And of course, our Roasting Boards available in different sizes and woods, adapting to any situation. It’s a liturgical act that connects family or friends around the fire, just enjoying the moment of a simple but delicious meal.
Gaucho and Handcrafted
We only use the best material our land has to offer. This reflects into unique handmade products. Our products are crafted with the philosophy of the Gaucho Culture, bringing to the present its values, art and way of co-existing with the countryside. And so, we work with artisans throughout the country, fomenting the local Argentine economy.
We also offer an engraving service in selected products, giving you the chance to personalize them. These are ideal for Corporate Giftsor for family and friends. Find the one you like the most, and share unique gifts that leave a great impression because of their distinction, beauty and durability.
From the traditional gaucho asado cooked over embers and firewood to the grills in our backyards today, the passion for the art of cooking meat is still present. These Barbecue Kits or “Combos Parrilleros” arise from the admiration and fascination for the culture of the gaucho barbecue.