Salame de Tandil
Salame de Tandil is one of Argentina’s most renowned and beloved cured sausages, deeply rooted in the country’s European-inspired charcuterie traditions. Produced in the Tandil region of Buenos Aires Province, this dry-fermented salami is famous for its rich, complex flavor, artisanal craftsmanship, and perfect balance of textures.
The origins of salame de Tandil date back to the 19th century, when Italian and Spanish immigrants brought their charcuterie-making skills to Argentina. The region’s mild climate and low humidity, combined with its abundant livestock industry, made it an ideal location for producing high-quality cured meats.
Over time, local producers refined the process, creating a uniquely Argentine salami while maintaining Old World techniques of dry-curing and natural fermentation. Read more
What sets salame de Tandil apart is its carefully selected ingredients and artisanal production process. The salami is made from a precise blend of pork and beef, seasoned with garlic, black pepper, nutmeg, and other spices, then stuffed into natural casings.
The sausages are then hung to slowly cure in controlled conditions, allowing them to develop their signature texture and deep, slightly tangy flavor. Unlike mass-produced salamis, salame de Tandil undergoes a long, natural fermentation process, which enhances its umami depth, mild acidity, and complex aroma.
The final product has a firm yet tender bite, with an ideal balance of fat and lean meat, making it a true delicacy among Argentina’s charcuterie offerings. Salame de Tandil is traditionally enjoyed thinly sliced, allowing its bold flavors and smooth texture to shine.
It is a staple of Argentine picadas—charcuterie platters typically served with cheeses, olives, rustic bread, and red wine. Some of the best pairings include queso Tandilero, a semi-hard cheese from the same region, and Malbec or Syrah wines, which complement the salami’s richness and spice.
Fresh or pickled vegetables also provide a contrast of acidity and freshness. It can also be used in sandwiches, tapas, and gourmet recipes, offering a savory, slightly tangy bite that elevates any dish.
