Cáhuil Salt, Secano Lamb and Chanco Cheese: Contributions for the Study of Chile ‘S Gastronomic and Cultural Heritage [Sal de Cáhuil, Cordero de Secano y Queso de Chanco: Aportes Para el Estudio de Patrimonio Gastronómico y Cultural de Chile]

This paper examines the historical genesis of the Cáhuil salt, Secano lamb and Chanco cheese, typical products originated in the coastal border of the current Cardenal Caro province, O’Higgins Region, from the Spanish colony until the middle 19th century. Markets and trade routes are studied, particularly the “Camino Real de la Sal” or “Camino Real de la Costa”, which supplied the metropolitan market. Local productive chains are detected, especially the elaboration of cheeses with sheep milk and Cáhuil salt. It emphasizes the creative capacity and industriousness of peasants who managed to produce nationally and internationally famous products. © 2017, Universidad de Tarapaca. All rights reserved.