From signing so many financial statements, accountant Fernando Ratto became convinced that running his own business was possible. The idea came from the graduation thesis of his partner, Sofía Linguido, who, to graduate as a food scientist, created a low-sodium raw ham. In its beginnings, Salazones Santa Inés only made this cured meat, which has 27% less salt than traditional ones and, explained Ratto, is "smoother and less invasive." Over time, they decided to expand and also manufacture bondiola, long feta, pancetta, lomito, salami, and even legs with a year and a half of maturation. Seven years after creating their company, Fernando is still torn between numbers and cured meats, but he remains firm in his desire to one day be able to dedicate full time to that activity, which has already gained a reputation among consumers in Junín and the region. In Junín stores, mentioning Santa Inés raw ham is common today. But for this to happen, Fernando and Sofía had to go a long way. "We ...