Africa-Press – Angola. The charcuterie business is generating increasing interest among the young population of the municipality of Cuvango, in the province of Huíla, where pig farming is notable and public policy incentives captivate production.
The young people’s focus is on the manufacture of sausages, cracklings and salted meat, the business of which finds a profitable market in Cuando Cubango, Huambo, Cuanza Sul, Luanda and in the provincial capital, the city of Lubango.
To add value to production, the Municipal Administration sponsored professional training that placed 12 charcuterie technicians on the market Tuesday, within the scope of the Integrated Program for Local Development and Combating Poverty (PIDLCP).
At the end of the training, the administrator of Cuvango, Luís Marcelo, urged the beneficiaries to embrace the challenge of entrepreneurship, as the production chain involves many people, from livestock farming, slaughterhouses and smokehouses, which should generate some jobs.
He considered the training of people for small and medium-sized companies as a fundamental factor in ensuring their sustainability.
The paths to the diversification of the local economy, said the administrator, also involve micro, small and medium-sized companies, having defended the application of the methods acquired in the training, so that the business generates income.
Huíla is a powerhouse in the production of chorizos and the history of the practice is confusing, as while some claim that the delicacy arrived on the Huíla plateau in the colonial era through the hands of Madeirans (Portuguese), others point the feat to the Dutch who settled in the wetlands in the municipality of Humpata in the 19th century.
Until recently, production was always artisanal, however, with financing promoted by the Government, some industries are emerging, such as the recent one opened in the commune of Huíla, municipality of Lubango, with the help of the Credit Guarantee Fund. Of the 60 products with the Made in Angola Seal, homemade chorizo is one of them.
Homemade chorizo is a delicacy that has become a reference on the hotel and tourist menu in Huíla, and continues to be in demand, a fact that encourages creativity in producers and the emergence of new people interested in production and sales.
Lubango, Chibia, Humpata and Matala stand out in production, to which Cuvango has now joined.
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