Bacanas Chimichurri – Original & Chilli

Bacanas Chimichurri – Original & Spicy

A proper sauce for proper meat.

Bacanas Chimichurri is made locally in Tring by an Argentinian maker who knows exactly what this sauce is meant to do: lift great food without overpowering it.

Chimichurri is Argentina’s most iconic sauce and sits right at the heart of traditional asado barbecue culture. It’s fresh, punchy, herby, garlicky, sharp in the right way, and made to bring balance to rich cuts of beef.

We’ve been using it ourselves on steaks, BBQ food, and catering events, and it has gone down brilliantly. We sell out of it at Tring Farmers Market, which tells you plenty.

Available in two versions:

Premium Chimichurri
Fresh, vibrant, and full of classic Argentinian flavour.

Premium Chilichurri
Same fresh base, with a little more heat for those who like a proper kick.

Made in small batches using premium ingredients including fresh parsley, Isle of Wight garlic, and Patagonian sea salt, Bacanas is free from preservatives, sulphites, additives, gluten, and palm oil. It’s also vegan, which makes it a brilliant all-rounder for the table.

Provenance:
Made locally in Tring by Bacanas, using traceable, high-quality ingredients including fresh UK-grown garlic and Patagonian sea salt.

Why it’s good:
Authentic Argentinian chimichurri made properly, with freshness, acidity, and depth. It works beautifully with beef, but is far more versatile than people realise.

How to use:
Spoon over steak, burgers, lamb, chicken, fish, roasted vegetables, or use as a marinade or dressing.

George’s Tip for Cooking:
For steak, cook the meat simply with salt, pepper, and high heat, then rest it properly. Once sliced, spoon the chimichurri over the top rather than cooking it hard. You want the sauce fresh and vibrant, cutting through the richness of the meat. Bavette, ribeye, rump, lamb kebabs, and BBQ chicken all absolutely love it.