Production process
Lenga Chips
Dead wood management
It all begins in the forests of Tierra del Fuego, where the beaver —an invasive species— has indiscriminately felled vast areas of lenga (Nothofagus pumilio), leaving behind thousands of dead trees that disrupt the ecosystem and hinder the forest's natural regeneration. At Humos de la Patagonia we take charge of that dead wood, removing it in a planned, sustainable way. This management serves a dual purpose:
Ecological, because it supports the restoration of Patagonian forests.
Productive, because we reuse a resource that would otherwise be lost in the ecosystem.
Natural drying
and conditioning
The extracted wood goes through a controlled drying process to ensure optimal moisture content. This gives the chips a clean, even and efficient burn, ideal for cooking with smokers and grills.
Chipping
and careful selection
Next comes chipping, where the lenga is processed into chips of uniform size.
We then carry out a careful selection, making sure every chip has the right size and is free of dust and unwanted residue, guaranteeing a superior culinary experience.
Packaging
with Patagonian identity
Finally, the chips are packed in bags designed with local identity, conveying the product's Patagonian origin and our commitment to sustainability. Each package not only protects the quality of the chips but also communicates our mission: turning an environmental problem into an innovative, authentic solution from Southern Patagonia.
Humos de la Patagonia Lenga Chips are not just a product for smoking food: they are a way to reconnect with the land, support ecological restoration and bring the true flavor of Patagonia to the fire of every kitchen and grill.