"You can make salami from any creature," says Alejandro Batista, who started making it from lamb and

When talking about Patagonian production, sheep inevitably appear among its most representative products. Alejandro Batista wanted to take advantage

of that identity but sought a different twist: instead of sticking with sheep's wool or lamb on the spit, he began experimenting until he developed a salami made with that meat. "I'm not inventing a satellite. Instead of beef, I use lamb," summarized the Bariloche producer, creator of El Club de la Picada. But reaching the product he sells today wasn't as automatic as his explanation. Batista began these creations in 2007 and recalls that there was little experience beyond some homemade recipes. "I mostly made lamb hams, but I wanted to give it a further twist," he said. The idea was quite concrete: to find another way to utilize and add value to a raw material abundant in the region. "When you talk about Patagonia, the first thing you think of is a little lamb. Finding a twist to our production seemed like an interesting thing to dig into and find the point," he explained. Watch the interview: In his case, he usually works with the hindquarters because he can buy them directly ...