 It requires a more complex technique than that employed for making asado in that the animal is barbecued whole and even with its hide, though the bones are discarded.This practice was initiated by the pampa people who, if they needed to move on in a hurry, could easily take with them the rolled-up meat.Typical Uruguayan beverages are mate, caña, uvita, grappamiel and "medio y medio" (half and half).