Revalorización de la charcutería tradicional ecuatoriana

Abstract

This research work aims to revalue and rescue traditional Ecuadorian charcuterie, taking into account changes in production, consumption, eating habits, culture and the environment of consumers, taking into consideration that there has been a decline in the cultural traditions of the country, especially those of our gastronomic culture. Such is the specific case of traditional charcuterie. Therefore, this research work will try to meet all the objectives, where the potential of traditional Ecuadorian charcuterie to become an element of national culture will be analyzed. Therefore, it is very important to share, write and preserve the different recipes. The gastronomic culture is the connection between tradition and the delight of the kitchen, but above all to rescue the gastronomic traditions, Finally, the potential of the traditional Ecuadorian charcuterie to become an element of the national culture will be analyzed. The results of the research will be used to increase the perception of it, in order to increase the interest of consumers. Keywords: charcuterie, traditional, Ecuadorian, gastronomy