Municipal Slaughterhouse and Refrigeration Plant: recovering our own, projecting the future

Published 2025년 10월 4일

Tridge summary

In Malargüe, talking about the chivito is talking about identity. It is talking about our roots, about the rural culture that defines us, about an ancestral activity that has sustained generations of goat families in the midst of the vastness of our territory. But it is also talking about challenges: a production that, despite its symbolic and gastronomic value, remains of low profitability, and that needs the active support of the State to grow, diversify, and sustain itself.

Original content

For a year and a half now, the municipality has resolutely committed to recovering the Municipal Small Livestock Slaughterhouse, a fundamental tool for improving the marketing conditions of the Malargüe kid. Concrete actions have been taken to refurbish the facilities, improve services, and advance towards an infrastructure that meets the needs of our producers. One of the major objectives of this management is to have, in the next season, the much-awaited quartering room, which will allow us to offer the kid meat cut, frozen, and vacuum-packed, extending the market period and opening new possibilities for commercialization. This advancement not only improves the final product but also adds value, generates employment, and positions Malargüe as a benchmark in quality goat production. Additionally, work is being done on the incorporation of traditional recipes, contributed by our rural people, to showcase to the country and the world the multiple ways of cooking our exquisite goat: ...

Source: Agromeat