SAMPSUCO

Sampsuco's historical reference

Twenty years ago, a professional from the Universidad Nacional del Sur, in Bahia Blanca, Argentina, decided to start the research for a product which could be able to tender and increase flavour to the meat, because he understood that some years later the meat industry would think about it..
The results from the investigation were satisfactory, but too advanced for his times, so he decided to pospose it. A few years later, his grand son with the help of some other professionals, decided to continue with the research; but to the original project, they decided to annex some other qualities: Once the product is introduced into the meat, it doesn´t dissolves and also it can speed up the coction, and increase it´s original weight.
This product it´s called Sampsuco and it´s natural procedence warrants a normal consumption to the world´s meat consumers.