Bondiola

Argentine pork shoulder/neck cut — descendant of the Italian *capocollo* / *coppa* tradition brought by 19th- and 20th-century Italian immigration. Two parallel uses at the carnicería counter: **fresh bondiola** is the upper shoulder/neck muscle sold whole or sliced for the parrilla — heavily marbled, slow-grilled at low heat for 3–4 hours, then sliced thick into juicy *sándwich de bondiola* served with chimichurri. **Cured bondiola** (*bondiola curada*) is the Argentine cold-cut version: dry-cured for several months, sliced paper-thin, served on cheese boards alongside salame and queso. The fresh-grilled version is the iconic parrilla bondiola; the cured version is the Italian-heritage charcuterie staple.