When the world gets closer.

We help you see farther.

Sign up to our expressly international daily newsletter.

Already a subscriber? Log in .

You've reached your limit of one free article.

Get unlimited access to Worldcrunch

You can cancel anytime .


Exclusive International news coverage

Ad-free experience NEW

Weekly digital Magazine NEW

9 daily & weekly Newsletters

Access to Worldcrunch archives

Free trial

30-days free access, then $2.90
per month.

Annual Access BEST VALUE

$19.90 per year, save $14.90 compared to monthly billing.save $14.90.

Subscribe to Worldcrunch
food / travel

Argentine Chefs Dream Up A Luxury Kobe Sausage

Hot dog-loving Argentines even have a high-class sausage made entirely of tender Kobe beef, to be enjoyed without a thought for its price.

Argentine Chefs Dream Up A Luxury Kobe Sausage

The upmarket version of "chorizo criollo" is all Kobe beef, one of the most expensive in the world.

María Florencia Pérez

BUENOS AIRES — Argentines love sausage. They love them in a bun, as in the classic choripán, the local hot dog, or grilled at barbecues alongside its "other half," the blood sausage, or morcilla. And while the sausage is part of the day-to-day fare in this haven of carnivores, fancy sausages containing prime beef are also available, at up to five times the price.

✉️ You can receive our Bon Vivant selection of fresh reads on international culture, food & travel directly in your inbox. Subscribe here.

The standard chorizo criollo — or typical sausage mix of the southernmost part of South America — has beef and pork with a good 25-30% fat content, and is flavored with white wine and spice, and sometimes with red pepper and crushed chiles. Its upmarket cousin is all beef — and not just any kind, but Kobe beef, one of the most expensive in the world.

Kobe beef, made from the Wagyu cow breed, is Japanese and loved for its juicy tenderness and marbled texture. It arrived in Argentina 25 years ago, thanks to Luis Barcos, a vet and beef production specialist. That is when Argentines came to know of such exquisite cuts as the Wagyu ribeye steak, a prized item at any high-level barbecue.

The premium sausages are a product jointly created two years ago by Juan Ignacio Barcos of Barcos and Sons, and César (Wilson) Sagario of Corte Charcutería. They're made in limited numbers for buyers and for one restaurant in Buenos Aires, Madre Rojas. Wagyu beef has soft fat that melts at low temperatures to soften the cut. That is why "it has such a particular texture and is so easy to chew," says César Sagario.

The premium sausages are produced on a small scale, with selected, high-quality ingredients.


The nation's favorite food

The premium sausages are flavored à l'italienne, with pepper, sweet peppers and fennel seeds, giving it a faintly anise-like taste.

"Cheap sausage generally has portions of pork, beef and some binding element like flour, to stretch it out. That's why, when you find a sausage that is 100% quality beef, like a tenderloin meatball, it'll be more expensive, especially if in addition, it's handmade," explains Barcos.

It would be sacrilege to split it.

"This means the sausages are produced on a small scale, with selected, high-quality ingredients and no additives, coloring or any fillings. They're also tied by hand," he adds.

What's the best way of preparing the delicacy? Grilled is best, but like any sausage, for no more than 30 minutes. You do not want it overcooked, burned or have the skin burst, and "as this chorizo is perfectly balanced, it would be sacrilege to split it."

Of course, it's still a sausage and we're allowed to enjoy it as Argentines always have, tucked into two pieces of bread and moistened with chimichurri dressing. It is quite simply, a superlative expression of one of our nation's favorite foods.

You've reached your limit of free articles.

To read the full story, start your free trial today.

Get unlimited access. Cancel anytime.

Exclusive coverage from the world's top sources, in English for the first time.

Insights from the widest range of perspectives, languages and countries.


Violence Against Women, The Patriarchy And Responsibility Of The Good Men Too

The femicide of Giulia Cecchettin has shaken Italy, and beyond. Argentine journalist Ignacio Pereyra looks at what lies behind femicides and why all men must take more responsibility.

photo of a young man holding a sign: Filippo isn't a monster, he's the healthy son of the patriarchy

A protester's sign referring to the alleged killer reads: Filippo isn't a monster, he's the healthy son of the patriarchy

Matteo Nardone/Pacific Press via ZUMA Press
Ignacio Pereyra

Updated Dec. 3, 2023 at 10:40 p.m.


ATHENS — Are you going to write about what happened in Italy?, Irene, my partner, asks me. I have no idea what she's talking about. She tells me: a case of femicide has shaken the country and has been causing a stir for two weeks.

As if the fact in itself were not enough, I ask what is different about this murder compared to the other 105 women murdered this year in Italy (or those that happen every day around the world).

For the latest news & views from every corner of the world, Worldcrunch Today is the only truly international newsletter. Sign up here.

We are talking about a country where the expression "fai l'uomo" (be a man) abounds, with a society so prone to drama and tragedy and so fond of crime stories as few others, where the expression "crime of passion" is still mistakenly overused.

In this context, the sister of the victim reacted in an unexpected way for a country where femicide is not a crime recognized in the penal code, contrary to what happens, for example, in almost all of Latin America.

Keep reading...Show less

The latest