HIGH-ALTITUDE RANCHING · OVER 100 YEARS IN THE HIGHLANDS
High-altitude llamameat, raised the wayit's always been.
Cabaña La Candelaria produces 100% organic llama meat in the Cuenca de Pozuelos, Jujuy, 3,600 m above sea level. Extensive, pastoral ranching on the same land our grandparents worked.
100+
years of tradition
3600m
altitude
1st
SENASA-certified plant in the country
OUR STORY
From the Jujuy highlands to the table
It all began in 1950, with the marriage of our grandparents Primitivo Alfonso Maidana and Julia Marcelina Calizaya, daughter of Victoriano Calizaya — the breeder who, in the early 20th century, crossed alpacas from Oruro with llamas from the Jujuy highlands, giving rise to the Argentine llama.
Today we still work the same land, with agroecological management, bringing generations of work to kitchens across the country.
Read our full storyOUR PRODUCTS
Llama meat cuts and cured products
WHOLE CARCASS
approx. 42 kg
Whole carcass, for butchers and restaurants that handle their own cutting.
HALF CARCASS
approx. 21 kg
The cut most chosen by professional kitchens nationwide.
BONELESS LEG
approx. 18 kg
Boneless hind leg, ready for the kitchen or charcuterie.
LLAMA SALAMI
Sold by weight
75% llama meat and 25% pork fat, cured the traditional way.
“A lean, juicy meat with a delicate flavor — perfect for raw, cured, or low-temperature preparations.”
— Chosen by fine-dining kitchens across Argentina
