Resumen

BIANGARDI, Nicolás. Beyond the Saladero: A Look at the Production of Salted Meat in the Rio de la Plata during the Eighteenth Century. Folia [online]. 2020, n.37, pp.87-106. ISSN 0325-8238.  http://dx.doi.org/10.30972/fhn.0374166.

This paper provides an assessment of the current knowledge about the production of salted meat in the Río de la Plata during the eighteenth century. For this purpose, it begins with a review of aspects related to the production of salted meat, such as the methods used and the abundance of the main supplies for the activity. The two segments that constituted the market for salted meat are then analyzed. In this regard, it is suggested that the demands derived from the operation of the port complex could be met by the small-scale production of the rural establishments, while export required a change of scale that led to the appearance of the “saladeros” (salting rooms). Finally, it explores the characteristics of these new establishments, arguing that those that existed in the eighteenth century were different from those which emerged later in the nineteenth century.

Palabras clave : Salted meat; Demand; Saladeros; Río de la Plata.