{"id":1949,"title":"CERDO AL PLATO: PRECIO Y TERNEZA CONQUISTAN LA MESA ARGENTINA","featured_slider":0,"date":"07 may. 2026","summary":"La carne porcina argentina atraviesa un momento de expansi\u00f3n sostenida en el consumo interno. En el interior del pa\u00eds, esa tendencia ya se traduce en cambios concretos en los h\u00e1bitos de compra, con el porcino ganando espacio frente a la carne vacuna en todos los segmentos de consumidores.","ads_one":{"id":1,"title":"Banner A ","type":"2","slug":"banner-a","type1":null,"type2":"7","items":[{"id":7,"title":"Banner A EPP","url":null,"id_item":null,"slug":"banner-a-epp","images":{"desktop":"https:\/\/api.elproductorporcino.com\/web\/uploads\/advertisements_left_type2\/7\/type\/0-desktop.gif?1709003837","mobile":"https:\/\/api.elproductorporcino.com\/web\/uploads\/advertisements_left_type2\/7\/type_mobile\/0-mobile.gif?1709003845"}}],"related_company":[]},"content_one":"

La carne porcina argentina<\/strong> atraviesa un momento de expansi\u00f3n sostenida<\/strong> en el consumo interno<\/strong>. En el interior del pa\u00eds, esa tendencia ya se traduce en cambios concretos<\/strong> en los h\u00e1bitos de compra<\/strong>, con el porcino ganando espacio<\/strong> frente a<\/strong> la carne vacuna<\/strong> en todos los segmentos de consumidores<\/strong>.<\/span><\/p>\n

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Leonardo Epelbaum, responsable de carnicer\u00eda una carniceria de la ciudad de Rafaela, Santa Fe, es un testigo de primera l\u00ednea de este corrimiento. En una entrevista realizada por Rafaela Noticias, describi\u00f3 sin rodeos la din\u00e1mica del mercado local: \"Increment\u00f3, baj\u00f3 la carne y subi\u00f3 el cerdo, pero en cualquier corte hay no menos de un 40% de diferencia.\" Los n\u00fameros que maneja Epelbaum en su mostrador son elocuentes: la costilla vacuna cuesta $18.500 el kilo contra $7.500 la de cerdo; la nalga vacuna $19.000 frente a $8.500 la porcina; las costeletas vacunas $15.000 contra $7.500 las de cerdo. Incluso en las hamburguesas, dos kilos de cerdo salen $15.000 mientras que la misma cantidad de vacuna trepa a $21.000. La brecha supera en todos los casos el 100% y opera como el principal motor de la sustituci\u00f3n.<\/p>\n

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El impacto se siente incluso en la parrilla. Epelbaum confirma que el cerdo ya conquist\u00f3 la mitad: \"Es un 50 y 50\", con costillas, chorizos y achura que se suman a los cortes vacunos para bajar el costo final por kilo. Dos cortes en particular traccionan esa demanda: la bondiola y el carr\u00e9. \"La bondiola vale $8.500 el kilo. El carr\u00e9 de cerdo vale $7.500 el kilo\", detall\u00f3 Epelbaum, quien adem\u00e1s recomend\u00f3 la bondiola por sobre el carr\u00e9: \"Para m\u00ed conviene la bondiola porque por $500 de diferencia no ten\u00e9s hueso, es 100% carne.\" El porcino ya no es un invitado secundario al asado argentino.<\/p>\n

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Los jubilados son el segmento que m\u00e1s claramente migr\u00f3 hacia el cerdo, y no solo por el precio. \"El cerdo siempre es tierno y tiene muy poca grasa\", destac\u00f3 Epelbaum. Para este segmento, un asadito de costillas y chorizos de 2 kg alcanza para dos personas, combinando accesibilidad econ\u00f3mica con atributos nutricionales que la cadena tiene para comunicar con m\u00e1s fuerza.<\/p>\n

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M\u00e1s all\u00e1 de los cortes tradicionales, la entrevista revela otra se\u00f1al de expansi\u00f3n que interesa a toda la cadena: el chicharr\u00f3n, antes producto marginal, hoy se agota. La demanda keto lo puso de moda, pero tambi\u00e9n lo traccionan usos culinarios tradicionales como las tortas asadas y el pescado frito, abriendo una oportunidad concreta para los frigor\u00edficos en el aprovechamiento integral del animal.<\/p>\n

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