“Now, pork is a main part of our business.” If you stop by a traditional Argentine asado, or barbecue, sometime soon, expect to see pork sharing space on the grill with steak.
“It used to be that [pork] was something we sold as an extra, the same way we did with coal for grilling,” the butcher Gonzalo Hernández told the Post. “Now, pork is a main part of our business.” If ...
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“The Argentine palate has changed,” said Franco Ramseyer, a livestock economist at the Rosario Board of Trade. With total meat consumption holding steady, pork “is a cheaper, leaner ...