Salami: Tradition, Industry and Craft

Food curing dates back to ancient times. Cased and cured meats. Argentina has a strong tradition of cured meats, which it inherited from European migration.

Whether industrial or artisanal, this is a trade that requires a great deal of craft and skill.

It all started with farm animals, pigs in particular.

Swine farming uses different rearing methods that produce different qualities of pork and shape the flavor of cured sausages and meats. 

This task, which involves separating cuts of meat according to their intended purpose, requires the expertise of a skilled butcher.

Tying sausages by hand with machine precision.

Penicillium is a white mold that forms on salami during the curing process.

Salamis are dried in humidity- and temperature-controlled conditions.

The spice mix used to season the meat is one of the things that gives each recipe its own character. Even in industrial products, the flavor varies from brand to brand. 

Sellers of cold cuts and other typical meat products can always be found at the side of the long roads that criss-cross Argentina.

Chacarero, for example, is made using a mixture of bacon, pork dewlap and shoulder and a bit of rump steak.

Some cured meats are smoked, which is done using traditional methods in both industrial and small-scale production.

Many producers are families that safeguard the recipes, with flavors that bear their names. 

Salami, the undisputed king of sausages, adds a more traditional touch to pre-dinner snacks. No spread is complete without it.