Convinced that artisanal production can stand up to big industry, two pig genetics specialists have

Not everyone can confidently claim to withstand a file. Pork producer Guillermo Lloveras is one of those who can. It was around mid-2022 that Bichos de Campo consulted him on something he had become an expert in: porcine genetics. From his company Genporc, based in San Antonio de Areco, Lloveras analyzed the quality of pork in Argentina, the possibilities of improving it with the importation of frozen semen, and the chances the country has to enter the race that others have been running for some time as producers of pork and its derivatives. Three years later, the producer turned his words into actions and, together with his partner, Alberto De Lorenzi, launched an artisanal charcuterie business that promises to compete with large industries in terms of quality, and already encourages comparisons with gourmet charcuterie found in other regions of the world. “In times when the genetics business was more economically complicated, which is the first thing producers cut when the ...