again, in argentina, uruguay, and paraguay, some alternatives are the "asado al disco" and "asado al horno de barro", especially in the countryside. the recipe doesn't change, only the way of cooking. in the "asado al disco" the worn-out disc of a plough is used. being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into an effective grill. food is put in a spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. bell peppers and onions are usually put next to the edge, so that they gradually release their juices on the meat. the "asado al horno de barro" differs from tradition, as an adobe"horno" (oven, called tatakua in paraguay) is used. these ovens are a common view in argentine and paraguayan "estancias"; their primary function is to bake bread, chipa guasu and sopa paraguaya, but they are well suited for roasting meat. pork suckling and, less commonly, lamb are served, as they are more unlikely to become dry.