As with artisanal wines, but for cold cuts: Small delicatessens are demanding special legislation that enables them to work in accordance with the rules without having to comply with as many requirements as large companies in Argentina

Without a doubt, national charcuterie has managed to become one of the most characteristic sectors of Argentine gastronomy, which over the years has managed to maintain a captive consumer public thanks to the mix of techniques, traditions and flavors. And although the production of artisanal sausages is in demand, the truth is that Argentina does not have legislation that regulates those who do it on a small scale. This is what motivated a group of charcuterie makers from Buenos Aires to join together to ask the authorities of the provincial Ministry of Agrarian Development to approve special regulations for their case. “In the beginning this was not discussed, because charcuterie was actually something very rustic and intra-family. It was a social and rural issue when a meat party was held. Over the years the subject began to proliferate with increasingly interested people, and culinary and gastronomic techniques were mixed. Today there are artisans making charcuterie products at ...