Maybe I should start with something a little easier, especially since it will be difficult to rotate the meat on the parilla I’ll be using.

I keep meaning to do piece on a whole bondiola but they always end up in the smoker :). Typically for the parrilla, I slice it into thick bifes so it cooks quicker. Not as good as a whole slow roasted one but it works.

The thick vains of fat that make bondiola deliciously tender and juicy also act as minor heat shields to various sections of the cut. So, it takes a while for the heat to reach the inner most sections. Look at the little oval strip of muscle on the mid-left here for example. Totally surrounded by fat.

In my opinion, for an open-air parrilla, the best method would be to rotate the meat enough so that all sides receive an equal amount of cooking time, if possible. Look again at the fat pattern in that photo and you’ll see why. (Also why bondiola cooks much better in an enclosed environment where heat hits all sides at the same time)

I wondered if you’ve tried cooking a Bondiola de Cerdo. I tried one a while back and it was delicious! But people here tell me that it takes ages to cook on the parilla. Have you got any bondiola tips?