This day, the municipality was celebrating the mayor’s birthday. In traditional Paraguayan style and huge asado was prepared (an asado might be compared to a barbecue). I liked seeing the way the meat was cooked and prepared. Though the method might not be exactly sanitary, I guess the heat would kill anything that might harm humans. To cook the meat, an open pit is dug, about 1 ½ -2 feet deep. The pit usually runs a long length (thus creating a shallow trench). The length depends on how much meat is going to be prepared. Next long sticks of wood are driven through the meet and the sticks are stuck in the ground vertically along the trench. The trench is filled with fire wood and charcoal and a fire is started. The meet that runs the length of the trench is and cooked by rotating the stick in the ground every so often, thus turning the meat and evenly cooking it on all sides. The meat is wonderfully calicious (calicous = better than delicious). In fact all the different cuts of meat are good. I don’t know the different parts and types of meat in Spanish, so I have just had to try all the types by trial in error. On more than one occasion, I have eaten blood sausage. As of now, blood sausage has probably been the least desirable, but I’ve managed to eat it without leading on that I really didn’t like it. See the pics below on how the meat is cooked.