1.On the grill, keep the temperature at medium heat.
2.Clean all the blood from the picaña with absorbent paper (do not squeeze it).
3.With a knife, mark small diamond shapes on the fat of the picaña without reaching the meat and varnish it with the oil.
4.Mix the TERANA spices with the salt and spread it, massaging the entire picaña, so that it adheres well.
5.Place it on the grill with the fat side down for approximately 1 and a half hours, then turn it over and let it cook for 25 to 40 minutes or whatever you consider depending on the desired doneness.
6.Before slicing the meat, wrap it in aluminum foil and let it rest for at least 15 minutes so that it obtains a juicier consistency.
7.At the end, sprinkle with chopped parsley and serve.