Quick answer
Bondiola is pork taken from the shoulder and neck, the cut closest to a Boston butt in North America. In Buenos Aires it is slow cooked and served as a sandwich from street grills and typical restaurants. Order it completo and they add ham, cheese and a fried egg on top.
La Bondiola is a particular cut of pork, unique in its dimensions and presentation, that can be found at any typical restaurant in Buenos Aires. Taken from the shoulder and neck, its nearest North American equivalent would be the Boston Butt, but Porteños usually don’t cook it as an entire roast like the yanquis. You can find bondiola in fiambre (lunchmeat) form or ready for the asador at your local carnicería.
The sandwich de bondiola, with luscious, thick slices of pork and salsa bondiolacriolla or chimichurri or even barbacoa (if your tastes lie that way) is one of the flavors you can’t miss when you come to Buenos Aires. Head down to Costanera Sur in Puerto Madero to sample this reasonably priced delicacy made by a professional. With an array of fresh veggies and salsas to choose from, you can’t go wrong. Order it completo if you want them to add ham, cheese and a fried egg on top of all that delicious pork. Your vegetarian friends can order a provoleta sandwich if they are unfortunate enough to be trying to eat in BA.
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For the gourmet experience, try the bondiola rellena at your favorite BA steakhouse. Imagine tender, exquisite pork stuffed with plums, mushrooms, or even bacon if you are a glutton for porkishment. The bondiola mechada con panceta at La Cabrera comes highly recommended, if not a little pricey. No matter how you slice it, bondiola is a savory delight you can’t pass up when you visit Buenos Aires.
Choripan: The other famous Argentine sandwich…
For more information about Argentina visit Vamos Academy @ Maipú 464, C1006 Cdad. Autónoma de Buenos Aires, Argentina +54 9 11 3782-8084 https://g.page/VamosSpanish
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