Saladero is a basic industry that produces salted meat such as charqui. It was one of the earliest industries of Argentina and Uruguay after the Argentine War of Independence, benefiting from the availability of cattle in the Humid Pampas and the low technology and manpower requirements. Most of the production was sold to Cuba and Brazil to feed slaves. In time, it expanded into other areas, such as extracting the leather, horns and fat from cows (fat was useful for public lighting, soaps and candles). Saladero declined at the end of the 19th century, with the lowering numbers of foreign slaves (and thus the smaller demand for food for them) and the expansion of refrigeration techniques.
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- Saladero (es)
- Saladero (en)
- Charqueada (pt)
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| - Un saladero es un establecimiento fabril destinado a producir carne salada y seca conocida como tasajo (cecina) o charque (charqui). Estos establecimientos proliferaron en los actuales territorios de Argentina, Uruguay y Bolivia entre mediados del siglo XVIII e inicios del siglo XX. Requería escasa inversión y era muy poco sofisticado, por lo que fue de las primeras industrias establecidas en la Banda Oriental. En el sur de Brasil se denominaban charqueadas. (es)
- Saladero is a basic industry that produces salted meat such as charqui. It was one of the earliest industries of Argentina and Uruguay after the Argentine War of Independence, benefiting from the availability of cattle in the Humid Pampas and the low technology and manpower requirements. Most of the production was sold to Cuba and Brazil to feed slaves. In time, it expanded into other areas, such as extracting the leather, horns and fat from cows (fat was useful for public lighting, soaps and candles). Saladero declined at the end of the 19th century, with the lowering numbers of foreign slaves (and thus the smaller demand for food for them) and the expansion of refrigeration techniques. (en)
- Saladero ist die Bezeichnung für die insbesondere in Argentinien und Uruguay verbreiteten Salzfleischfabriken. 1755 entstand das erste größere Unternehmen zur Produktion des gedörrten und ungedörrten Pökelfleisches. Das Florieren dieser Industrie begann jedoch erst, nachdem die Handelsbeschränkungen in der La-Plata-Region gefallen und die Salzpreise deutlich zurückgegangen waren. Maschinenbetriebene Saladeros gab es in Argentinien erstmals 1815, in Uruguay ab 1841. Mit dem Aufschwung dieses Industriezweigs ging auch die Gründung der fettgewinnenden einher. (de)
- Charqueada é a área da propriedade rural onde se produz o charque, uma carne salgada e seca ao sol. Inclui um matadouro, onde os animais eram abatidos, e o saladeiro, onde o sal era aplicado à carne fresca. A área inclui ainda galpões cobertos onde a carne salgada é exposta para o processo de desidratação. A indústria saladeiril e o ciclo do charque (século XIX), deixaram suas marcas no extremo sul do Brasil, tornando Pelotas referência histórica e cultural. (pt)
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| - Saladero ist die Bezeichnung für die insbesondere in Argentinien und Uruguay verbreiteten Salzfleischfabriken. 1755 entstand das erste größere Unternehmen zur Produktion des gedörrten und ungedörrten Pökelfleisches. Das Florieren dieser Industrie begann jedoch erst, nachdem die Handelsbeschränkungen in der La-Plata-Region gefallen und die Salzpreise deutlich zurückgegangen waren. Maschinenbetriebene Saladeros gab es in Argentinien erstmals 1815, in Uruguay ab 1841. Mit dem Aufschwung dieses Industriezweigs ging auch die Gründung der fettgewinnenden einher. Bedeutender Entwicklungsschritt war das Jahr 1859, als mit der Gründung des Saladero Fray Bentos das Großkapital in Form französischer und englischer Unternehmer in die Salzfleischproduktion einstieg. Dieses Saladero begann zwei Jahre später mit der Salz- und Trockenfleisch-Produktion. Eng mit dieser Entwicklung verbunden war auch die im Jahre 1857 von Justus von Liebig entwickelte Herstellung von Fleischextrakt. (de)
- Un saladero es un establecimiento fabril destinado a producir carne salada y seca conocida como tasajo (cecina) o charque (charqui). Estos establecimientos proliferaron en los actuales territorios de Argentina, Uruguay y Bolivia entre mediados del siglo XVIII e inicios del siglo XX. Requería escasa inversión y era muy poco sofisticado, por lo que fue de las primeras industrias establecidas en la Banda Oriental. En el sur de Brasil se denominaban charqueadas. (es)
- Saladero is a basic industry that produces salted meat such as charqui. It was one of the earliest industries of Argentina and Uruguay after the Argentine War of Independence, benefiting from the availability of cattle in the Humid Pampas and the low technology and manpower requirements. Most of the production was sold to Cuba and Brazil to feed slaves. In time, it expanded into other areas, such as extracting the leather, horns and fat from cows (fat was useful for public lighting, soaps and candles). Saladero declined at the end of the 19th century, with the lowering numbers of foreign slaves (and thus the smaller demand for food for them) and the expansion of refrigeration techniques. (en)
- Charqueada é a área da propriedade rural onde se produz o charque, uma carne salgada e seca ao sol. Inclui um matadouro, onde os animais eram abatidos, e o saladeiro, onde o sal era aplicado à carne fresca. A área inclui ainda galpões cobertos onde a carne salgada é exposta para o processo de desidratação. A indústria saladeiril e o ciclo do charque (século XIX), deixaram suas marcas no extremo sul do Brasil, tornando Pelotas referência histórica e cultural. Toda a produção de charque - como de resto as produções mineradora e agrária da época , no Brasil - era baseada no trabalho dos escravos. Hoje, poucas das antigas charqueadas existem, apenas as instalações , mantidas como marco turístico regional. O charque era bem valorizado. (pt)
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