On June 4, the Agroactiva Fair was held in Armstrong, Santa Fe. There, at the stand of an Oncativo firm, the largest mortadella in Argentina was presented. It weighed 73.3 kilograms and took more than 20 hours to make.

Master Leo Ferreyra was in charge of producing the cold meat and explained that used 40 kilos of pork, 10 kilos of beef cuts and 10 kilos of pork loin.

In addition, he explained that today the process of creating mortadella is very difficult, since prices vary every week. He finally said that the key is to have a good raw material and a lot of time dedicated to it.