This delicacy is made from the tail of beef, better known as the picanha and forms the basis of this delicious preparation.
 We first let the meat rest in a germinated brine mixture. 
The meat is then rubbed with a slightly sweet, mild Spanish paprika powder called Pimenton. 
These red peppers are dried in the Spanish sun for two weeks. 
The seasoned tailpiece is then lightly smoked over beech wood for a delicious smoked touch. 
Serve this delicacy neat on a charcuterie plate.