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Campo, Estancia and Gaucho Foodways

Rural

Almost the whole country is grassland, and the estancia is the unit that worked it. The GAUCHO of the Uruguayan campaña — mounted, mixed-descent, and as much a national symbol here as across the river — ate beef, mate, galleta and little else on the move; asado con cuero, the hide left on; puchero; guiso; and CHARQUE, salted dried beef, which was also the export that the SALADEROS of the Río Negro and the coast produced in quantity for the Caribbean and Brazilian slave economies. ⚠ THAT TRADE IS PART OF THIS FOOD HISTORY and is recorded rather than omitted.

Atlas — where and when

Where in the world

Communities and languages

  • Gauchos community documented

Languages: Spanish

What is recorded

  • The saladeros of the Uruguayan coast and Río Negro produced salted beef in quantity for the Caribbean and Brazilian slave economies from the late eighteenth century. That trade is recorded as part of this food history rather than omitted from an account of charque. documented
  • The saladeros of the coast and the Río Negro salt beef in quantity for the Caribbean and Brazilian slave economies. documented

Related foodways

This foodway relates to

  • related to Argentine Gaucho Foodways documented

    One gaucho culture across the river and into Rio Grande do Sul.

  • related to Caribbean documented

    The saladeros salted beef for the Caribbean and Brazilian slave economies.

Recipes

No recipes are filed under this cuisine yet.