The Other Meats in the Land of Meat

Argentina is well known for its beef production and consumption, but other alternatives and meats are also eaten throughout the country.

With more than 1,800 miles of ocean coastline, Argentina has access to enough fish and seafood to suit every taste. 

Its rivers also produce plenty of catch. The different production methods make for a wide range of options and varieties. 

Fire and embers are always present, although not everything is chargrilled.

As the name suggests, chicken 'al disco' is prepared using a traditional, country-style cooking method involving an iron disc heated over a wood fire.

In the Cuyo region, goat and lamb are highly prized in haute cuisine. 

Pork is another popular item on the Argentine table.

Sheep thrive in the cold steppe grasslands of Patagonia. The distinctive and instantly recognizable flavor of the local lamb is steeped in tradition.

In Argentina, cured meat is part of the legacy of European immigrants. The production of pork sausages in particular involves traditional methods adhered to by small scale artisans and large factories alike. 

The meats consumed across the country vary from north to south and east to west. Offerings from the rivers, ocean and land provide other flavors to explore and discover.