Saladero

This article is about the South American salt meat factories. For the location in Venezuela see Saladero (Venezuela) .

Chimney of a Saladero in Salto .

Saladero is the name for the salt meat factories that are particularly widespread in Argentina and Uruguay .

In 1755 the first larger company was established for the production of dried ( Tasajo ) and undried salted meat. However, this industry only began to flourish after trade restrictions fell in the La Plata region and salt prices dropped significantly. Machine-operated saladeros first appeared in Argentina in 1815 and in Uruguay from 1841. The upswing of this branch of industry was accompanied by the establishment of the fat- producing Graserías .

The year 1859 was an important step in development, when, with the founding of Saladero Fray Bentos, big business in the form of French and English entrepreneurs entered the meat production sector. This Saladero started producing salt and dried meat two years later. The production of meat extract developed by Justus von Liebig in 1857 was closely linked to this development .

literature

• The La Plata countries by Herbert Wilhelmy and Wilhelm Rohmeder , p. 180ff