"Saladero" . "In Argentina, from colonial times until the end of the 19th century, the salters produced dried and salted beef, usually smoked, known as tasajo. Tasajo is usually confused with cecina (salted pork) and charqui or charque (any other salted meat of a permitted species, excluding beef and pork). Definitions in accordance with Decree 4238/1968 as amended by Decree 6326/1972 of the Executive Power of the Argentine Republic. Normally, in other Latin American countries, the words tasajo, cecina and charqui or charque are used interchangeably and with the same meaning, defined as synonyms of "dried and salted meat" without distinguishing the origin or type of animal meat.