The name may sound scary, but contrary to what you’re probably thinking, Carne de Onça is not made from the feline that lives in most Brazilian biomes. This is the term given to the typical dish from the city of Curitiba, in Paraná, made with raw beef, chopped with a knife and seasoned with onion, pepper, salt and olive oil, and accompanied by slices of rye bread.
“With a strong and very striking flavor, it differs from other raw meat dishes around the world, such as steak tartare and raw kibbeh, which have milder recipes”, explains cook Sérgio Medeiros, organizer of the Onça Meat Festival from Curitiba in an interview with Paladar.
The delicacy that takes its name from the intense breath it leaves in the mouth after consumption has already become Intangible Cultural Heritage of Curitiba and is traditionally part of the menu of the city’s largest bars, in addition to gaining greater national prominence.
Matheus Mans, in the article ‘Carne de Onça, a typical dish from Curitiba, seeks a Geographical Indication’, highlights the main establishments that offer Carne de Onça, its combinations and adapted versions. Check them out here.