saladeron.

/salaˈdɛro/

Etymology: Spanish.

In Spain and Latin America, a slaughterhouse where meat is also prepared by drying or salting.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparation of meat > [noun] > abattoir

slaughterhousec1374

slaughter-yard1688

abattoir1809

the Yards1865

saladero1870

freezing works1889

chicken factory1893

1870 Weekly Standard (Buenos Aires) 19 Jan. 8/5 The sales of saladero ox and cowhides during the last fifteen days.

1885 Encycl. Brit. XIX. 762/2 The principal prison in the capital of the kingdom [sc. Spain] was nothing more than a converted slaughter house where pigs were killed and salted, as its name, the Saladero, implied.

1902 Encycl. Brit. XXXI. 461/2 The increase in the herds of recent years has caused the owners of saladero establishments in Argentina and Uruguay to try the working of factories in Paraguay for the preparation of tasajo (jerked beef).

1930 C. F. Jones S. Amer. xviii. 403 As a lean animal served the purposes of the saladero, or salting establishment, the native cattle proved quite satisfactory.

1960 H. S. Ferns Brit. & Argentine xiii. 416 The old-fashioned saladeros supplying the domestic market with fresh meat and foreign markets with dried and salted meat were faced with severe difficulties.

1973 M. Kochan tr. F. Braudel Capitalism & Material Life iii. 135 Charque, boned and dried meat produced in the saladeros of Argentina (once again intended for slaves and the European poor), was to all practical purposes invented at the beginning of the nineteenth century.

This entry has not yet been fully updated (first published 1982; most recently modified version published online December 2020).

单词	saladero
释义	saladeron. /salaˈdɛro/ Etymology: Spanish. In Spain and Latin America, a slaughterhouse where meat is also prepared by drying or salting. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation for table or cooking > preparation of meat > [noun] > abattoir slaughterhousec1374 slaughter-yard1688 abattoir1809 the Yards1865 saladero1870 freezing works1889 chicken factory1893 1870 Weekly Standard (Buenos Aires) 19 Jan. 8/5 The sales of saladero ox and cowhides during the last fifteen days. 1885 Encycl. Brit. XIX. 762/2 The principal prison in the capital of the kingdom [sc. Spain] was nothing more than a converted slaughter house where pigs were killed and salted, as its name, the Saladero, implied. 1902 Encycl. Brit. XXXI. 461/2 The increase in the herds of recent years has caused the owners of saladero establishments in Argentina and Uruguay to try the working of factories in Paraguay for the preparation of tasajo (jerked beef). 1930 C. F. Jones S. Amer. xviii. 403 As a lean animal served the purposes of the saladero, or salting establishment, the native cattle proved quite satisfactory. 1960 H. S. Ferns Brit. & Argentine xiii. 416 The old-fashioned saladeros supplying the domestic market with fresh meat and foreign markets with dried and salted meat were faced with severe difficulties. 1973 M. Kochan tr. F. Braudel Capitalism & Material Life iii. 135 Charque, boned and dried meat produced in the saladeros of Argentina (once again intended for slaves and the European poor), was to all practical purposes invented at the beginning of the nineteenth century. This entry has not yet been fully updated (first published 1982; most recently modified version published online December 2020). < n.1870
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