We welcome you to our website, we love that you visit us! Here you can inform yourself about our products, processes, quality and commitment with which we make them, news, recipes and much more! Do not hesitate to contact us, we are always waiting for your comments.

We welcome you to our website, we love that you visit us! Here you can inform yourself about our products, processes, quality and commitment with which we make them, news, recipes and much more! Do not hesitate to contact us, we are always waiting for your comments.

ABOUT US

Who are we?

We are a leading food production company in the Argentine Northwest. We carry out the entire production process, from the production of cereals for animal feed to the gondola. Going through the strictest controls and with a policy of continuous improvement. Combining the craft tradition with the most modern technology.

What we do?

We make all products and specialties derived from pork.

How we do it?

We work with the firm conviction about the control of the productive process. With a policy of permanent technological investment as a tool for improvement and excellence.

Why we do it?

Because we have a great, constantly growing team that allows us to have more happy consumers, doing what we like: tasty food to share!

OUR PRODUCTS FOR EVERYONE

We are proud to have the only certification in the north of the country as a Glúten Free Industrial Plant, which guarantees the quality of our raw materials that result in healthy food for all.

Cold Cuts

Sausages

Fresh Cuts

Specialities

RECEIPES

RECETAS

Pork Potato Pie

Peel 1.5 kg potatoes, cut them into cubes and boil them in a pot with plenty of water. Once they are soft, strain them and in the same pot, mush them, adding 60 grams of butter. Let cool and then add 2 eggs, mixing the preparation well, seasoning to taste.

In a pan, saute a thinly sliced ??onion in butter and when it starts to transparent, add 600 gr of @lafranciscaok pork topside cut into small cubes plus a small cut red bell pepper, 2 sliced ??garlic cloves and a peeled tomato without seed and cutlery; Stir well and rectify the flavor by adding salt, pepper, smoked paprika and a little cumin and then remove from heat. In anenmantecadasource, place half of the mash, then the stuffing of meat and on this place put 3 grated hard-boiled eggs and a little scallion onion cut in circles and, finally, cover with the rest of the mash. Take to the oven very hot until golden brown. In the photo we accompany it with a tomato and onion salad seasoned with salt, olive oil and balsamic aceto reduction, and we enjoy It with the family! Cook with pork, it is richer, healthier and economic!

Pork Potato Pie

Peel 1.5 kg potatoes, cut them into cubes and boil them in a pot with plenty of water. Once they are soft, strain them and in the same pot, mush them, adding 60 grams of butter. Let cool and then add 2 eggs, mixing the preparation well, seasoning to taste.

In a pan, saute a thinly sliced ??onion in butter and when it starts to transparent, add 600 gr of @lafranciscaok pork topside cut into small cubes plus a small cut red bell pepper, 2 sliced ??garlic cloves and a peeled tomato without seed and cutlery; Stir well and rectify the flavor by adding salt, pepper, smoked paprika and a little cumin and then remove from heat. In anenmantecadasource, place half of the mash, then the stuffing of meat and on this place put 3 grated hard-boiled eggs and a little scallion onion cut in circles and, finally, cover with the rest of the mash. Take to the oven very hot until golden brown. In the photo we accompany it with a tomato and onion salad seasoned with salt, olive oil and balsamic aceto reduction, and we enjoy It with the family! Cook with pork, it is richer, healthier and economic!

RECETAS

Pork burger

- 1 kg of La Francisca minced pork shoulder
- 6 table spoons of English sauce.
- A handful of chopped parsley.
- 10 gr of fine salt.
- Black pepper to taste.
- 100 gr of pork fat.

Melt the fat in a pot and wait for it to cool. In a bowl place all the ingredients, including the melted fat, and knead by hand for 3 minutes so that all the flavors are incorporated well. Make 100gr buns and shape it by hand or in a hamburger mold. Then put the hamburger on the griddle 5 min per side until cooked. The one in the photo has tomato, pickles, bacon of La Francisca, and cheddar cheese, but you can make your burger with the ingredients that you like the most! Try them!

Pork burger

- 1 kg of La Francisca minced pork shoulder
- 6 table spoons of English sauce.
- A handful of chopped parsley.
- 10 gr of fine salt.
- Black pepper to taste.
- 100 gr of pork fat.

Melt the fat in a pot and wait for it to cool. In a bowl place all the ingredients, including the melted fat, and knead by hand for 3 minutes so that all the flavors are incorporated well. Make 100gr buns and shape it by hand or in a hamburger mold. Then put the hamburger on the griddle 5 min per side until cooked. The one in the photo has tomato, pickles, bacon of La Francisca, and cheddar cheese, but you can make your burger with the ingredients that you like the most! Try them!

RECETAS

Salmagundi

Boil 2 liters of water with 3 crushed garlic cloves and 1 kg of La Francisca pork flank with grilled salt to taste for 25 min and then reserve the meat in the broth so that it doesn´t dry out. Heat 3 pots and a jar with plenty of water and when they are boiling in one of them put 3 carrots cut in thick circles for 15/20 min. In another place 2 large potatoes cut irregularly but with an even size and boil also between 15/20 min, and in the third place 3 beets cut in 4 and boil for 40 / 50min. In the jar put 4 eggs for 7 minutes then peel them and cut hem in half. Wash 1 plant of cabbage lettuce, ½ spinach, ½ arugula and 200 gr. of cherry tomatoes split in the middle. In a bowl put the mix of greens, tomatoes, the pork flank cut into bite-sized cubes, potatoes, carrots, beets, eggs and season with oil, salt, pepper and apple cider vinegar to taste. You can add César, Alioli or Mayonnaise dressing and some grated Sardinian cheese and enjoy!

Salmagundi

Boil 2 liters of water with 3 crushed garlic cloves and 1 kg of La Francisca pork flank with grilled salt to taste for 25 min and then reserve the meat in the broth so that it doesn´t dry out. Heat 3 pots and a jar with plenty of water and when they are boiling in one of them put 3 carrots cut in thick circles for 15/20 min. In another place 2 large potatoes cut irregularly but with an even size and boil also between 15/20 min, and in the third place 3 beets cut in 4 and boil for 40 / 50min. In the jar put 4 eggs for 7 minutes then peel them and cut hem in half. Wash 1 plant of cabbage lettuce, ½ spinach, ½ arugula and 200 gr. of cherry tomatoes split in the middle. In a bowl put the mix of greens, tomatoes, the pork flank cut into bite-sized cubes, potatoes, carrots, beets, eggs and season with oil, salt, pepper and apple cider vinegar to taste. You can add César, Alioli or Mayonnaise dressing and some grated Sardinian cheese and enjoy!

RECETAS

Sirloin Noodles

For the sauce cut an onion and 1/2 red pepper in large squares, peel 2 garlic and wash a small branch of celery. In a pot put a little oil and brown two pork tenderloins of La Francisca, seasoned to taste, and then add the onion, bell pepper, whole garlic and celery branch. Once the vegetables begin to brown, add a bottle of tomato puree, stir and add a teaspoon of baking soda, salt, pepper and smoked paprika to taste. Let it boil at minimum heat for 20 min.

In a pot boil plenty of water and once it is boiling add salt and stir. Then add a wide ribbon noodle package for as long as the package indicates. Serve with Parmesan or Sardinian cheese. To enjoy!

Sirloin Noodles

For the sauce cut an onion and 1/2 red pepper in large squares, peel 2 garlic and wash a small branch of celery. In a pot put a little oil and brown two pork tenderloins of La Francisca, seasoned to taste, and then add the onion, bell pepper, whole garlic and celery branch. Once the vegetables begin to brown, add a bottle of tomato puree, stir and add a teaspoon of baking soda, salt, pepper and smoked paprika to taste. Let it boil at minimum heat for 20 min.

In a pot boil plenty of water and once it is boiling add salt and stir. Then add a wide ribbon noodle package for as long as the package indicates. Serve with Parmesan or Sardinian cheese. To enjoy!

RECETAS

Pork Fajitas

Cut into thin strips 800 gr. of steaks or topside of pork of La Francisca. On the other hand also cut into thin strips 1 red pepper, 1 green, 1 yellow, 2 medium carrots and 2 white onions. Heat a pan with oil and when hot add the pork strips and sauté with salt and pepper until the meat is cooked. Transfer it to a bowl and in the same pan, put a little more oil and pour all the vegetables with grilled salt. Once golden brown add a cup of white wine or beer and replace the meat along with its juice, 150 grams of cream and stirring so that the flavors are incorporated.

Turn off the heat and finally add 300 gr of Sardinian cheese.

 Fill the fajitas tops with the stuffing. It can be accompanied with diced avocado, some purple onion and finely chopped scallion seasoned with salt, pepper and lemon. And if you dare, a little spicy is infallible. To enjoy!

Pork Fajitas

Cut into thin strips 800 gr. of steaks or topside of pork of La Francisca. On the other hand also cut into thin strips 1 red pepper, 1 green, 1 yellow, 2 medium carrots and 2 white onions. Heat a pan with oil and when hot add the pork strips and sauté with salt and pepper until the meat is cooked. Transfer it to a bowl and in the same pan, put a little more oil and pour all the vegetables with grilled salt. Once golden brown add a cup of white wine or beer and replace the meat along with its juice, 150 grams of cream and stirring so that the flavors are incorporated.

Turn off the heat and finally add 300 gr of Sardinian cheese.

 Fill the fajitas tops with the stuffing. It can be accompanied with diced avocado, some purple onion and finely chopped scallion seasoned with salt, pepper and lemon. And if you dare, a little spicy is infallible. To enjoy!

RECETAS

Pork Lampreados

Cut 1 kg of La Fransisca's topside or pork lone boin in medium steaks and salt and pepper to taste. Have 2 containers, one with 250g of flour and in the other, beat 2 eggs, 2 cloves of crushed garlic, salt, pepper, a little chopped parsley, 1/2 cup of coldwater, and once everything is integrated, add approx. 6 tablespoons flour to form a paste. Pass the steaks first through the flour, then through the paste and fry immediately in a pan with plenty of oil until golden brown on both sides. For the pure peel 1.5 kg potatoes, cut them into cubes and boil them in a pot with plenty of water. Once they are soft, strain them and in the same pot, mush the potato with 60 g of butter and gradually add 500 ml of milk while stirring so that it gets creamy. Seasoning to taste and Enjoy!

Pork Lampreados

Cut 1 kg of La Fransisca's topside or pork lone boin in medium steaks and salt and pepper to taste. Have 2 containers, one with 250g of flour and in the other, beat 2 eggs, 2 cloves of crushed garlic, salt, pepper, a little chopped parsley, 1/2 cup of coldwater, and once everything is integrated, add approx. 6 tablespoons flour to form a paste. Pass the steaks first through the flour, then through the paste and fry immediately in a pan with plenty of oil until golden brown on both sides. For the pure peel 1.5 kg potatoes, cut them into cubes and boil them in a pot with plenty of water. Once they are soft, strain them and in the same pot, mush the potato with 60 g of butter and gradually add 500 ml of milk while stirring so that it gets creamy. Seasoning to taste and Enjoy!

RECETAS

Stuffed zucchini

Wash 8 zucchini, cut off the top end and, with the help of a spoon, cup them. Boil plenty of water in a pot and once ready, put the zucchini for 2 minutes and then reserve them in a bowl of coldwater. For the tomato sauce cut an onion and 1/2 red pepper in large squares, peel 2 garlic and wash a small branch of celery. Put some oil in a pot and fry the onion, the bell pepper, the whole garlic and the celery branch. Once the vegetables begin to brown, add half a bottle of tomato puree, stir and add a teaspoon of baking soda, salt, pepper and smoked paprika to taste. Let it boil at minimum heat for 20 min.

For the white sauce, in a pot melt 60 g butter over low heat and in another bowl heat 600 ml. milk until it is about to boil. Incorporate 60 gr. of flour to the butter, stir with a wooden spoon for 1 min. approx. until you have taken a creamy consistency. Finally incorporate the milk little by little while stirring constantly in eight so that lumps do not form. Continue to stir until it boils and begins to thicken. Add salt and pepper to taste. For the filling cut 1 kg. La Francisca pork topside and a small diced onion. In a pan put some oil to heat and add the meat. When golden brown, add the onion and stir. Add salt to taste, a cup of white wine and boil for 3 minutes. Finally we add half of the white sauce preparation and mix it well. Heat the oven to 200 ° and in a baking dish we place a little tomato sauce, on this we put the zucchini that will be filled with the meat and on this we cover with abundant red sauce and finally white sauce, which gratin goes to be delicious. Bake for 25 min and enjoy!

Stuffed zucchini

Wash 8 zucchini, cut off the top end and, with the help of a spoon, cup them. Boil plenty of water in a pot and once ready, put the zucchini for 2 minutes and then reserve them in a bowl of coldwater. For the tomato sauce cut an onion and 1/2 red pepper in large squares, peel 2 garlic and wash a small branch of celery. Put some oil in a pot and fry the onion, the bell pepper, the whole garlic and the celery branch. Once the vegetables begin to brown, add half a bottle of tomato puree, stir and add a teaspoon of baking soda, salt, pepper and smoked paprika to taste. Let it boil at minimum heat for 20 min.

For the white sauce, in a pot melt 60 g butter over low heat and in another bowl heat 600 ml. milk until it is about to boil. Incorporate 60 gr. of flour to the butter, stir with a wooden spoon for 1 min. approx. until you have taken a creamy consistency. Finally incorporate the milk little by little while stirring constantly in eight so that lumps do not form. Continue to stir until it boils and begins to thicken. Add salt and pepper to taste. For the filling cut 1 kg. La Francisca pork topside and a small diced onion. In a pan put some oil to heat and add the meat. When golden brown, add the onion and stir. Add salt to taste, a cup of white wine and boil for 3 minutes. Finally we add half of the white sauce preparation and mix it well. Heat the oven to 200 ° and in a baking dish we place a little tomato sauce, on this we put the zucchini that will be filled with the meat and on this we cover with abundant red sauce and finally white sauce, which gratin goes to be delicious. Bake for 25 min and enjoy!

NEWS

NEWS

OUR PRODUCTS FOR EVERYONE

We are proud to have the only certification in the north of the country as a Glúten Free Industrial Plant, which guarantees the quality of our raw materials that result in healthy food for all.

Institutional Video

Francisca´s Roman Spianatta

Always looking for new flavors, because we have the best raw material. This month, we launched the Roman Spianatta, a delicatessen classic, with a strong and spicy flavor.

WHERE TO
FIND US

We are not only in supermarkets, stores and pantries: you can also find us in our exclusive branches.

SALTA.
BRANCH
ARENALES

Arenales 1819
Tel.:(0387) 4228831

Salta Capital
C.P: A4400DSM

SALTA.
BRANCH
TRES CERRITOS

Av. Reyes Católicos 1431
Tel.:(0387) 4399346

Salta Capital
C.P: A4408KRC

SALTA.
WHOLESALE
BRANCH

Av. Miguel Ragone s/n
Tel.:(0387) 4853667

Salta Capital
(Frente al Mercado Cofruthos)

CONTACT US

CONTACT US

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EMAIL


PHONE


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0800 888 3366

@LAFRANCISCAOK