{"product_id":"sal-de-parrilha-250g","title":"Sal de Parrilha 250g - Nação Verde","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e \u003c\/p\u003e\n\u003ch1 class=\"font-editorial first:mt-xs mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-bold text-lg leading-[1.5em] lg:text-xl\" id=\"o-sal-que-os-argentinos-usam-h-geraes-para-fazer-o\"\u003eSal de Parrilha 250g | O sal que os argentinos usam há gerações para fazer o melhor churrasco do mundo — granulometria entrefina que salga de forma uniforme, gradual e perfeita em cada corte\u003c\/h1\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"o-que--o-sal-de-parrilla\"\u003eO que é o Sal de Parrilla?\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSal de Parrilla\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eé o sal tradicional do churrasco argentino — o tempero que está em toda\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eparrilla\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eda Argentina, do Uruguai e de toda a região platina há gerações, e que o brasileiro apaixonado por churrasco está descobrindo como o ingrediente que faltava entre o sal grosso do churrasqueiro de domingo e o sal refinado da cozinha doméstica.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eTambém chamado de\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esal entrefino\u003c\/strong\u003e, sua granulometria média — menor que o sal grosso e maior que o sal refinado — cria a combinação ideal para carnes:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edissolução gradual que salga de dentro para fora\u003c\/strong\u003e, sem a crueza do sal grosso que fica na superfície e sem a penetração excessiva do sal refinado que resseca. O resultado é o que qualquer churrasqueiro busca: carne\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esuculenta por dentro, temperada na medida certa por fora\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"a-cincia-da-granulometria-certa-para-a-carne\"\u003eA ciência da granulometria certa para a carne\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO sal age na carne por\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eosmose\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— migrando da superfície para o interior seguindo o gradiente de concentração. A velocidade e uniformidade desse processo dependem diretamente do tamanho do grão:\u003c\/p\u003e\n\u003cdiv class=\"group relative my-[1em]\"\u003e\n\u003cdiv class=\"w-full overflow-auto rounded-lg md:max-w-[90vw] border-subtlest ring-subtlest divide-subtlest bg-raised dark:bg-offset\"\u003e\n\u003ctable class=\"my-0 w-full table-auto border-separate border-spacing-0 text-sm font-sans rounded-lg border-x border-t border-subtle [\u0026amp;_tr:last-child_td:first-child]:rounded-bl-lg [\u0026amp;_tr:last-child_td:last-child]:rounded-br-lg\"\u003e\n\u003cthead class=\"\"\u003e\n\u003ctr\u003e\n\u003cth class=\"border-subtle p-sm break-normal border-b text-left align-bottom border-r last:border-r-0 font-bold bg-subtler last:border-radius-tr-lg first:border-radius-tl-lg\"\u003eTipo de sal\u003c\/th\u003e\n\u003cth class=\"border-subtle p-sm break-normal border-b text-left align-bottom border-r last:border-r-0 font-bold bg-subtler last:border-radius-tr-lg first:border-radius-tl-lg\"\u003eGranulometria\u003c\/th\u003e\n\u003cth class=\"border-subtle p-sm break-normal border-b text-left align-bottom border-r last:border-r-0 font-bold bg-subtler last:border-radius-tr-lg first:border-radius-tl-lg\"\u003eComo age na carne\u003c\/th\u003e\n\u003cth class=\"border-subtle p-sm break-normal border-b text-left align-bottom border-r last:border-r-0 font-bold bg-subtler last:border-radius-tr-lg first:border-radius-tl-lg\"\u003eResultado\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\u003cstrong\u003eSal Refinado\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eMuito fino\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eDissolve imediato, penetra rápido e profundo\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eRisco de ressecar se excessivo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\n\u003cstrong\u003eSal de Parrilla\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e✅\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\u003cstrong\u003eEntrefino\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eDissolução gradual, penetração uniforme e controlada\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\u003cstrong\u003eSuculência preservada, tempero perfeito\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\u003cstrong\u003eSal Grosso\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eGrosso irregular\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eDissolução lenta e irregular, concentrado em pontos\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eTempero desuniforme, grãos visíveis\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003e\u003cstrong\u003eFlor de Sal\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eIrregular delicado\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eFinalização — dissolve no contato, não penetra\u003c\/td\u003e\n\u003ctd class=\"px-sm border-subtle min-w-[48px] break-normal border-b border-r last:border-r-0\"\u003eFinalização à mesa, não para grelhar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"bg-base border-subtle shadow-subtle pointer-coarse:opacity-100 right-xs absolute bottom-xs flex rounded-md border opacity-0 transition-opacity group-hover:opacity-100 [\u0026amp;\u0026gt;*:not(:first-child)]:border-subtle [\u0026amp;\u0026gt;*:not(:first-child)]:border-l\"\u003e\n\u003cdiv class=\"flex\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003euniformidade dos grãos do sal de parrilla\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eé seu maior diferencial técnico — todos os grãos com tamanho semelhante garantem que cada centímetro da superfície da carne receba a mesma quantidade de sal ao mesmo tempo, sem pontos concentrados demais ou áreas sem tempero.\u003c\/p\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"para-quais-cortes-o-sal-de-parrilla--ideal\"\u003ePara quais cortes o Sal de Parrilla é ideal?\u003c\/h2\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-base first:mt-0\" id=\"cortes-grossos--onde-o-sal-de-parrilla--insubstit\"\u003e🥩 Cortes grossos — onde o sal de parrilla é insubstituível\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO sal de parrilla foi desenvolvido exatamente para os cortes grossos da tradição platina — onde o sal grosso não penetra o suficiente e o sal refinado arrisca ressecar:\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003ePicanha\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— o corte brasileiro que ganhou o mundo: aplique o sal de parrilla na superfície com a gordura para cima, 15 a 30 minutos antes de grelhar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eBife de chorizo\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(contra-filé) — o corte mais nobre da parrilla argentina: o sal entrefino penetra uniformemente em toda a espessura do corte\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eAncho \/ Rib-eye\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— a marmorização pede sal que respeite a gordura intramuscular sem ressecar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eCostela\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— no método lento de horas, o sal de parrilla distribui o tempero gradualmente durante todo o cozimento\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eT-bone e porterhouse\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— cortes espessos que exigem tempero que chegue ao centro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eFraldinha e vazio\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— fibras longas que absorvem melhor com grão médio e uniforme\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-base first:mt-0\" id=\"tcnicas-de-aplicao\"\u003e🔥 Técnicas de aplicação\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eMétodo tradicional argentino — \"a mano\":\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"marker:text-quiet list-decimal\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eEspalhe o sal de parrilla sobre a grelha quente\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eantes de colocar a carne\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— o contato com a grelha quente inicia a reação\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eColoque a carne diretamente sobre o sal — ele vai aderindo naturalmente pela umidade superficial da carne\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePolvilhe mais sal na face exposta antes de virar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA grelha cuida do resto — calor + sal entrefino = crosta perfeita, interior suculento\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eMétodo de antecedência (dry brine):\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"marker:text-quiet list-decimal\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAplique o sal de parrilla generosamente sobre toda a superfície da carne\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e30 minutos a 2 horas antes\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ede grelhar\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eDeixe em temperatura ambiente — o sal começa a dissolver pela umidade natural da carne, formando uma salmoura superficial que é reabsorvida\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO resultado é uma carne que salga de dentro para fora — técnica preferida dos chefs de churrasco profissional\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"alm-do-churrasco--a-versatilidade-do-sal-entrefino\"\u003eAlém do churrasco — a versatilidade do sal entrefino\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO sal de parrilla não precisa ficar limitado à grelha. Sua granulometria entrefina e a uniformidade dos grãos fazem dele um sal versátil para toda a cozinha:\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🫙\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSalmouras e marinadas:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003edissolve mais rápido que o sal grosso em líquido — ideal para salmouras de frango, porco e vegetais\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🥗\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFinalização de saladas robustas:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esobre salada de folhas mais espessas, grãos de bico e saladas de grãos — dissolve parcialmente sem desaparecer como o refinado\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🥦\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVegetais assados no forno:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epolvilhado sobre vegetais com azeite antes do forno — distribui o tempero uniformemente na superfície\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🍳\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCarnes na frigideira de ferro:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ea chapa de ferro pede um sal que respeite a temperatura alta — o entrefino performa melhor que o refinado que dissolve antes de temperar\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🧀\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTábua de frios:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eem potinhos ao lado — cada pessoa tempera a fatia na proporção certa, como fazem nas\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eparrillas\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eargentinas\u003c\/p\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"o-ritual-da-parrilla-argentina\"\u003eO ritual da parrilla argentina\u003c\/h2\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eA parrilla argentina não é só uma técnica — é uma filosofia culinária que respeita a carne acima de qualquer outro ingrediente. Nessa tradição,\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eo sal de parrilla é o único tempero\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— sem marinada, sem chimichurri antes, sem especiarias. A carne boa, o fogo certo e o sal certo. Mais nada.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eO\u003cspan\u003e \u003c\/span\u003e\u003cem\u003easador\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eargentino aplica o sal de parrilla com a mão espalmada, em movimento amplo e uniforme — o mesmo gesto que atravessa gerações de churrasqueiros platinos e que o sal de parrilla, pela uniformidade de seus grãos, executa com precisão que nenhum sal de granulometria irregular permite.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🇦🇷\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\"El asado es nuestro, pero el fuego es de todos\"\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— o churrasco é nosso, mas o fogo pertence a todos. Adote o sal que tornou o churrasco argentino referência mundial.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-block align-middle\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"diferenciais-do-sal-de-parrilla-nao-verde-250g\"\u003eDiferenciais do Sal de Parrilla Nação Verde 250g\u003c\/h2\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🧂\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGranulometria entrefina uniforme:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eo principal diferencial técnico que garante a salga homogênea característica do sal de parrilla\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🇦🇷\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eTradicional da parrilla argentina:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eo mesmo sal usado nas melhores churrascarias platinas e adotado pelos mais experientes churrasqueiros do Cone Sul\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e📦\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e250g — tamanho ideal:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esuficiente para várias sessões de churrasco, na quantidade certa para sempre ter o produto fresco e sem acúmulo excessivo\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🚫\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSem antiumectantes ou aditivos\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e(confirmar com fabricante)\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e— sal puro\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e🫙\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFácil de armazenar:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003esem refrigeração, vida útil indefinida quando mantido seco\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003ch2 class=\"mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end font-editorial font-bold text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\" id=\"como-armazenar\"\u003eComo armazenar?\u003c\/h2\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eRecipiente hermético\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eou saleiro com tampa — protege da umidade que empedra os grãos\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eLonge do fogão e da pia\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— vapor e umidade são os únicos inimigos do sal de parrilla\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eSem necessidade de refrigeração\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e— armazenamento simples em qualquer armário ou prateleira seca\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"bg-subtle h-px border-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eINGREDIENTES:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSal marinho ou mineral entrefino\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e(Cloreto de Sódio)\u003c\/em\u003e.\u003cbr\u003e\u003cstrong\u003eCONTEÚDO LÍQUIDO:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e250g\u003cbr\u003e\u003cstrong\u003eNATURALMENTE SEM GLÚTEN | SEM LACTOSE | VEGANO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e⚠️\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eATENÇÃO:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eO consumo excessivo de sódio está associado a aumento da pressão arterial. Pessoas com hipertensão, doenças cardiovasculares ou renais devem consumir com orientação médica. A OMS recomenda menos de 5g de sal por dia para adultos.\u003cspan class=\"citation-nbsp\"\u003e\u003c\/span\u003e\u003cspan class=\"inline-block align-middle\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eConservar em local seco, arejado e ao abrigo da umidade. Manter bem fechado após abertura.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Nação Verde","offers":[{"title":"Default Title","offer_id":63172151509361,"sku":"TRAY111413","price":3.22,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0964\/0896\/1393\/files\/12c951fe99512e61a955de1f41ce5759.webp?v=1776255929","url":"https:\/\/www.nacaoverde.com.br\/products\/sal-de-parrilha-250g","provider":"Nação Verde","version":"1.0","type":"link"}