Now, we do get plenty of natural food here in this house. My wife is from an old school Italian/Spanish family and makes her own chorizo, prosciutto, pancetta and longanisa among a few other cured meats here in the kitchen. She hangs it to cure in a small wine refrigerator and then cuts it up. She even grinds all the meat in the kitchen for the chorizo and longanisa. She also make several varieties of cheese from milk we buy at the grocery store. Some of the cheese is even smoked in a smoker. She even makes the wine that she marinates the meats in. She puts a sampling of this stuff in a large platter and I snack off it all day. Yea, in Buenos Aires, the folks there eat a whole lot of meat, but the cuts are much different than here and much of it is what I call fatty meat.
Here is a picture of a typical dinner for two in Argentina:
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