May 25, 2018

Sarza de Embutidos (charcuterie onion salad)

This is a variation of the sarza de cabeza, a traditional dish from Arequipa, in the South of Peru. The traditional dish is prepared with boiled pork head meat which is cut in small pieces.


  • 750 g. of meat ends in small slices or cubes (approximately 1 1/2 lbs of meat ends)
  • 3 medium size onions in thin slices
  • 3 medium size tomatoes in slices
  • 8 medium to small size boiled potatoes
  • 2 slices of fresh rocoto chopped in small pieces (you could replace it with ground cayenne pepper)
  • 1 cup of white vinegar
  • 4 tablespoons of olive oil
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of dried oregano
  • 1 tablespoon of salt

Cut the meat ends in small slices or cubes (about 1.5 cm cubes or 1/2 inch), put them in a bowl and add the vinegar, and pepper. For best results, let the mix marinate for 4 to 5 hours, or overnight, in the fridge.

Boil and peel the potatoes.

Cut the onions and wash them thoroughly. Add them to the meat. Add the rest of the ingredients and mix. Add more salt and rocoto or cayenne pepper if needed.

Serve it cold with the boiled potatoes.