2024-08-18 04:50:00
Juan Manuel Larrieu (juanmalarrieu@gmail.com)
Particularly suitable for Montenegro
story Best sausages in the area It started almost by accident. Back to 1979 Don Carlos Engraf recently married his partner Norma Medice, a professional teacher; They decided to leave their hometown of Chivilcoi and embark on a journey to the south of the country. more specifically cities Commodore Rivadaviaknowing that Patagonia would provide jobs and good health.
It’s a good thing to remember During those years, oil production in the region developed strongly.. In this way, the young newlyweds, with many hopes and doubts, came to a little-known destination along National Highway 3. Halfway through the trip, they were forced to stay overnight. They arrived in the city of Carmen de Patagones.
Be fascinated and amazed by the picturesque city, They start asking about job possibilities. Of course, for teachers Norma, it’s easy to get it. What about Carlos? His father was a butcher in Chivilcoi, so he taught him the tradeso that he could open his butcher shop in Patagones. When he was 19, he started studying and started. “He wanted to do more than just make mistakes,” stresses Carlos’ son Martín Engraf, who works as factory manager with his brother Nicolás.
The massacre began in 1979 before they managed to annex a slaughterhouse. It worked well, continued to grow and became a registered trademark in the region. “As the years went by, my brother and I grew up, and 2000 years later, We bought land to build a factory in an industrial park On a much larger scale, production of a full range of products could begin.
Did your dad use any of these recipes for his sausages and cold cuts?
actually It comes from my grandfather who had a butcher shop and a field. My grandmother is German and my other grandfather is Italian. My father’s side is German. They know a lot about sausage making. My father was collecting family recipes. We went to classes with my brother Nicholas and even went to Germany and we brought back some recipes. There is no experience in sausage recipes but They are recipes passed down by word of mouth.. Then chemical engineers, food engineers modified it so that the product lasted longer and therefore had a better color, but the flavor came from that recipe.
Do you make any home-cooked meals?
and We were doing specials, but we weren’t selling a lot.. We do this at different times of the year. For example: ham, bacon and other smoked products. Have been customers for many years what do they tell me “I want a stew with bacon.” buenoI made two or three bacons and sold them to that customer especially. This is a great way to keep a family tradition alive.
What product most identifies you?
There is no doubt that Dry sausages and burgers. The recipe is The first Patagones burger was made in 1982 by my old husband.. That’s when the pie craze started. Many people say “they are squashed meatballs”. My dad went to Buenos Aires and he brought the first automatic burger machine And started making the same 80g patty burger online. At the time, this was new to the area. We continue with the same recipe. We have changed the machine From Germany, the mold is a little larger, 95 grams, but the recipe is the same.
Why is it called a “good measure”?
Why That was the name of my grandfather’s butcher shop in Chivilkoy. The original massacre no longer exists. Outside the city, ruins still remain in the family’s fields. In the corner is a half-destroyed sign. The name likely comes from the way sales were done in the early 20th century, when everything was weighed and shipped in bulk.. Today, La Buena Medida sausages are sold throughout the province of Buenos Aires. The point of sale remains the butcher’s shop on the corner of Via Zambonini and Via Marcelino Crespo.
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