Stories of Argentinean Producers: Sausage-Makers in Tandil

In the midst of the mountains and the cold, dry weather emerges the most characteristic industry of Tandil people: sausage-making. The Italian and Basque influences of the founders of the city, together with the strength of its livestock production, are behind and support this production. 

Sausage-making consists of ensuring that the meat reaches a point where it does not rot over long periods of time. This is achieved through dehydration processes and the bacteriological properties of the salt coating—ancient methods of preserving meat.

The fondness and respect for the family business, good relations with providers, and gradual improvements in production techniques have led the Panighetti family from establishing a pig farm in the 1980s to currently having managed their own factory for over 10 years.

Tandil sausage-makers offer the tastiest sausages in the country and are renowned worldwide. The use of regional raw meat and the proportions, seasoning, and curing of the produce, among other standards, earn Tandil salami its well-deserved designation of origin.