Argentina
Bondiola
A cured pork shoulder (similar to coppa) sliced thin and served in picadas or in sandwiches. A staple of Argentine delis (fiambrerías) and appetizer platters.
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Argentina
Charque
Charqui
Sun-dried, heavily salted beef from the South, historically a staple for long journeys and a key ingredient in traditional gaucho cooking.
Argentina
Panceta
Dalmatinska panceta
Argentine pork belly, cured or fresh, sliced and grilled or used in stews and asados. A staple of the parrilla, grilled until crispy and served with chimichurri.