The Fine Art of Preserving

An ancient tradition that has been revived with the new gourmet culture

Puesto de ruta, venta quesos y salames (2021-02-28/2021-03-01) by Edgardo ReinaGustar

Delicacies in a jar

Every province has a tradition of offering visitors the chance to sample the regional products and raw ingredients of which they are most proud, or that are unique to them. These products can be sampled by visitors as they travel along the provinces’ gastronomic routes, in bars, restaurants, shops, markets, and fairs.

Veduras, Colonia Suiza, San Carlos de Bariloche (2021-02-08/2021-02-11) by Diego TorchiaGustar

From north to south, and east to west

There is a whole world of delicacies in jars and cans, from classic salted fish from the Atlantic to smoked meats and sweets from Patagonia; from Cuyo-grown fruits to preserved bushmeats from La Pampa and Cordoba: each region has its own specialties.

Cuyo: fruits grown in the shadow of the Andes

In the region of Cuyo, home-made fruit preserves are eaten at family meals. These include quince, peaches, and plums, as well as sweet tomato and marrow. They are made into jellies and jams and preserved in syrup, either with or without alcohol. 

Mushrooms from the South

Pine mushrooms, oyster mushrooms, shiitakes, button mushrooms, and portobello mushrooms, preserved in brine, vinegar, paté, or chutney are just some of the delicacies produced by local businesses, mainly in Río Negro and Neuquén, and to a lesser extent in San Luis, Entre Ríos, and Buenos Aires.

The North: shades of red

When it comes to preserved bell peppers, the northeast runs the show, supplying practically the whole country. It also boasts an extraordinary regional diversity of sweet preserves, including winter squashes, figs, marrows, and sweet potatoes.

Puesto de comida (2021-01-15) by Leo LibermanGustar

Family-made cheeses

Argentina has several established routes, such as those running between Buenos Aires and Tandil and Suipacha, both of which have a tradition of cheese making using cow’s milk, goat’s milk, and sheep’s milk. Cheeses made along the Atlantic coast, and in Cordoba and Santa Fé, are also excellent, as are smoked goods from Patagonia.

Puesto de comida (2021-01-15) by Leo LibermanGustar

A touch of acidity from the northeast

In the mild valleys of Salta, today’s version of Argentina’s traditional criolla cooking in the northeast of the country is the legacy of a range of different cuisines. Its highlight is its sweet and spicy pepper preserves, which are ideal accompaniments for pork, llama meat, and beef.

Puesto de comida (2021-01-15) by Leo LibermanGustar

Pickles: just like they used to make them

Celery, pepper, cauliflower, and carrot are the basis of one of the classic appetizers of Argentinian diners. This pickle is experiencing a revival as an ideal pairing with vermouth and is made by local businesses who sow, harvest, and select the fruits on their own farms.

Puesto de comida (2021-01-15) by Leo LibermanGustar

A feature of haute cuisine

Ever since they came to the attention of the country's leading chefs, preserves have found their way into bars, restaurants, and stores as gourmet products that are associated with haute cuisine; a world away from their original purpose as a useful way of preserving the shelf-life of a perishable food.

Puesto de comida (2021-01-15) by Pablo ValdaGustar

Ancient techniques

With the renewed appreciation for traditional cookery and the recipes of our grandmothers’ generation, regional economies have championed projects to revitalize the techniques used by indigenous people, such as traditional freeze-drying techniques, salting, curing, and fermenting.

Enfrascado de trucha ahumada en conserva de aceite, San Carlos de Bariloche, Río Negro (2021-02-09/2021-04-12) by Diego TorchiaGustar

Smoked products from the South

Away from the conglomerates and their monopolies over industrial production of fish, fruit, and vegetables, small businesses are centering their specialist skills in traditional production methods. Patagonia is known for its smoked products, principally venison, lamb, trout, and wild boar.

Córdoba Granja agroecologica chacra de lunaGustar

A Cordoban accent

The Sierras Grandes (part of the Cordoban mountain range in the province of Cordoba) is well known for its outstanding viscacha, hare, and partridge preserves, as well as innovative vegetarian and vegan versions.  

Enfrascado de salmón ahumado en conserva de aceite, San Carlos de Bariloche, Río Negro (2021-02-09/2021-04-12) by Diego TorchiaGustar

River and sea

Where the Atlantic coast has the monopoly when it comes to seafood preserves of products like tuna, mackerel, and sardines, provinces such as Santa Fe and Entre Ríos have the upper hand in sales of freshwater fish delicacies such as spotted sorubim, pati, wolf fish, and catfish.

Credits: Story

Editor: Diego Marinelli/Text: Aníbal Mendoza

Credits: All media
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