You could say that the only thing common to have roasted the world is the presence of fire (either wood, coal or gas) and something that goes above the grill (preferably meat, but also have the wonders that can be done with fire and fish or seafood or vegetables). The possibilities are many. So it is easy to find in a country that people from one side does not know how to broil the other, but between them there is not much shore land in between.
For example, between central Chile and south, ie the IX region until the end of the territory, there is so much distance (well, between the central and the beginning of the south there is not much stretch, after reaching X region, the distances are huge), but asaderas customs change greatly.
In the central area, the roast is done in charcoal grill. Any meat is welcome: pork, beef, goat, lamb. Years before (a couple of decades ago only), when the task of fish meat was part of the family rite, or vecinal- to make a roast, it was common to be made in situ prietas (blood sausages from other countries) and the chanfainas.
The prietas which are still made, but no longer home- made when the pig is the animal chosen to go on the grill. He sticks a knife in the neck and put a large container for blood. Then the blood is flavored with salt, pepper, pepper, oregano and chopped yellow onions and mix guts that, at the time, someone in the family (aunts, grandmothers) washed well filled before the blood was ready to fill. They are then twisted, they are tied with string and are ready for the grill. While roasting, the idea is to boil potatoes, the classic accompaniment of Chilean prietas.
The chanfainas are done when the lamb is chosen. While in Spain and other parts of Latin America, where by chanfainas the stew or other dishes prepared with all the “ignoble Lamb” parties in the Chilean central zone (specifically in the villages of the VII region to known the cordillera) the name is used to speak lamb’s liver. An aunt of my mother took the liver, put on soft coals end of the roast and then take it out, cut it into very thin slices, which sprinkled with salt and sprinkle with green pebre, a very watery gravy and warm consisting of a complete chopped scallions (white and the green), much cilantro, freshly boiled water and salt, oil, a squeeze of lemon juice and a little dry chili. When there was no hand lemon and unripe grapes themselves, it is wrung some green grapes on the sauce to achieve the acid touch. This dish is quite similar to the traditional chanfaina of Salta, Argentina.
A couple of kilometers further south, the grill is still used, but the tradition imposes roast the post. Unlike the extreme south (Chile and Argentina Patagonia) where much lamb buried cross on a stick or iron that is nailed to the ground, like a sword, very close to a wood stove, at the beginning of used south roast the post evokes something else. Almost always it used to roast lamb. Generally it used as a barrel grill empty oil, cut in half, lengthwise. In extreme is added two species of metal rings where support for “stick” will. And in the bottom of the barrel, before putting coal (charcoal provided), a layer of sand is placed. the animal (half or whole) is then placed in the iron that goes on the grill and proceeds to make the roast. The animal must be turning constantly, and roast delay be ready about an hour and a half.
Before, when slaughter the animal was part of the preparation of the roast, Nachi was done at home (is still done, but is not as common as a few years ago). And pig’s blood is received to prietas, the lamb is used to Nachi (word and preparation of Mapuche origin). the blood of the animal that is being slaughtered is collected, the salt flavored with coriander, chili and lemon. Then when the blood has coagulated, it is cut into pieces and serve. They say it is a delicacy. The truth is that so far I have not encouraged to try it.