OUR PRODUCTS

Llama meat and cured products

100% organic, from extensive, pastoral ranching in the Jujuy highlands at 3,600 m. Sold as whole carcass, half carcass, boneless leg, and artisanal salami.

CUTS

Whole carcass, half carcass and boneless leg

WHOLE CARCASS

WHOLE CARCASS

approx. 42 kg

  • Whole carcass
  • Ideal for your own cutting
  • Sold to butchers and restaurants
HALF CARCASS

HALF CARCASS

approx. 21 kg

  • The most popular cut
  • Right-sized for mid-size kitchens
  • Excellent value
BONELESS LEG

BONELESS LEG

approx. 18 kg

  • Boneless hind leg
  • Ready for kitchen or charcuterie
  • Ideal for raw and cured preparations

ARTISANAL CURED MEAT

Llama salami

Salame de llama

Made with 75% llama meat and 25% pork fat, following the traditional curing method: curing, drying and aging.

Protein

20.3 g /100g — the highest among the compared meats

Fat

4.3 g /100g — a lean meat

Cholesterol

29.3 mg /100g — the lowest in the comparison

WHY CHOOSE LLAMA MEAT

More protein, less fat and cholesterol

Total protein (g/100g)

Llama20.3
Beef19
Lamb18
Pork16.5
Poultry18.5

Fat (g/100g)

Llama4.3
Beef13
Lamb10
Pork22.7
Poultry5.6

Cholesterol (mg/100g)

Llama29.3
Beef90
Lamb70
Pork70
Poultry74

IN THE KITCHEN

Chosen by fine-dining kitchens

Its lean, juicy texture works beautifully raw, cured, or slow-cooked at low temperatures, with a mild, delicate flavor.