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Wooden or metal stake used for a primal method of live-fire cooking in Spain called a la estaca. You gut and splay open a whole animal (like a small pig, lamb, or rabbit) and impale it upright on a stake in front of a campfire, using wooden cross braces to hold it open. You roast it in front of the fire, tilting the stake towards the flames to increase the heat, moving it away to decrease the heat, turning the animal as needed to roast both sides. Similar to Argentinean asado.

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