Natural de Picuí, Paraíba - cidade conhecida como a Terra da Carne de Sol - Beethoven representa a quarta geração de uma família de produtores da tradicional carne salgada e curada no sertão. Picuí, que é um dos maiores especialistas do Brasil no processo, respeita família e a tradição mas dá seu tom aos preparos. Chega representando a cultura da carne de sol e os sabores da brasa nordestina.
Born in Picuí, Paraíba - a city known as the Land of Carne de Sol (Sun Meat) - Beethoven represents the fourth generation of a family of producers of traditional salted and cured meat in the hinterland. Picuí, who is one of Brazil's leading experts in the process, respects family and tradition but sets the tone for the preparations. It arrives representing the culture of dried meat and the flavors of the northeastern coal.
Carne-de-sol ("sun meat"), is a dish from Northeastern Brazil of Sephardi origin. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
Its origin is attributed to the sertanejos (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region of Brazil, and is served in restaurants all across the country.