Native wood smoking
Cold or warm smoke with lenga, ñirre or coigüe. Preserves and perfumes fish, meat and fungi.
Smoking is a preservation technique before it is a flavour. In the far south it is applied to fish, lamb and fungi, with native woods whose use must be legal and traceable.
Asking about the wood is a quick way to tell house smoking from an industrially smoked bought-in product.
How to recognise it
- The kitchen can name the wood used.
- The smoked product varies from batch to batch.
Sources used
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THE WHOLE field survey
THE WHOLE of Patagonia · Consulted August 29, 2026
Direct observation by the editorial team. Always labelled as such and never a substitute for confirmation by the venue.