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Matambrito de cerdo is a thin pork cut commonly grilled during an Argentine asado. While many people outside Argentina are unfamiliar with the cut, it is considered one of the tastiest and easiest pork cuts to cook on the parrilla.
The cut comes from the section between the rib cage and the skin of the pig. Because of this, matambrito has a perfect balance of crispy fat, juicy meat, and smoky flavor when grilled over embers.
In Argentina, the word “matambrito” comes from “matambre,” but refers to a smaller and thinner version of the cut. The “-ito” ending in Spanish often means small or little, which is why the cut is called matambrito.
One of the most common misconceptions is that matambre and matambrito are the same thing.
Traditional matambre is usually beef flank and is often prepared as matambre a la pizza or Matambre arrollado (pork rose meat rolled and stuffed). Matambrito de cerdo, however, is pork and significantly smaller.
Because matambrito is thinner and smaller, it cooks faster and develops an incredible crispy exterior on the grill while remaining juicy inside.
While Argentinians love pork, it has traditionally played a supporting role in asado culture. Beef has always been the undisputed star of the Argentine grill, thanks to the country’s vast cattle industry, deep ranching traditions, and generations of beef-focused cooking. Ask an Argentine to name the essential cuts for an asado and they’ll likely mention vacío, falda or tira de asado, bife de chorizo, entraña, or matambre long before they mention pork.
That doesn’t mean pork is unpopular. Quite the opposite. Cuts like matambrito de cerdo, bondiola, pechito de cerdo, “lechon” (the full pig roast) and pork sausages are commonly enjoyed throughout the country. However, they are often considered part of the “second line” of an asado: delicious supporting players rather than the main attraction. In many households, pork appears as an appetizer or complementary dish alongside the beef, offering a different texture and flavor profile before the larger cuts are served.
Matambrito de cerdo is perhaps the perfect example of this tradition. It rarely takes center stage at an Argentine asado, yet those who know it often consider it one of the most flavorful cuts on the grill. Its combination of crispy fat, juicy meat, and relatively quick cooking time has earned it a loyal following among parrilleros who appreciate the hidden gems of Argentine barbecue.
There is a reason citrus and pork appear together in cuisines all over the world. Pork is naturally richer and fattier than many other meats, and the bright acidity of citrus helps balance that richness. A squeeze of a grilled lemon, lime, or orange cuts through the fat, refreshing the palate and making each bite feel lighter and more vibrant. In Argentina, grilled lemons are particularly popular with pork because they add both acidity and a subtle smoky flavor from the parrilla. The combination enhances the natural sweetness of the pork without overpowering it, creating a balance of fat, smoke, salt, and citrus that is difficult to beat. Whether it’s matambrito de cerdo, bondiola, or grilled pork ribs, a grilled lemon on the side is often the final touch that brings the entire dish together.
High heat can dry out the meat before the fat properly renders.
Matambrito already has excellent natural flavor and does not need heavy marinades.
The fat is essential for flavor and moisture during grilling.
Always slice against the grain for the best texture and most importantly for the “corte más tierno!” Cutting the matambre against the grain makes each bite tender and melt in your mouth experience.
Matambrito can be served in many ways, and as we mentioned before the Matambrito is often an appetizer. Just like some pre asado empanadas or a choripan the Matambrito y rarely the main occasion of a full asado. But this does not diminish its importance, by any chance! The matambrito can be enjoyed with a glass of Torrontés white wine, or a nice nibbles tray while you prepare your asado.
This being said, I do have a few preferences or what to serve with this cut. Matambrito pairs perfectly with:
It is also commonly served as an appetizer before larger asado cuts.
Matambrito de cerdo is a thin pork rose meat cut taken from between the rib cage and the skin of the pig.
No. While both cuts are from similar locations, contain fat, and are considered thin cuts, the matambrito is thinner, has less fat, and has a different texture and cooking style.
Usually around 40 to 50 minutes total over medium heat.
Because the cut is thin and contains fat, the edges naturally contract during cooking.
Yes, but grilling over embers provides the best flavor and texture.
Matambrito has a rich pork flavor with crispy fat, smoky notes, and a juicy interior when properly grilled.
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