The aim of this paper is to determine if General Pueyrredon County is suitable for the production of slow food. Slow food consumption that started as an alternative, is becoming a global phenomenon, encouraged by health, social, ethical and environmental concerns. Fruit and vegetable production is analysed as a case study and as a final product in itself or as raw material for the manufacturing of another food product. The scope of the research belongs to an exploratory study and it adopts the type of qualitative research. From the analysis, the existence of family-owned establishments that work under the slow food philosophy arises, which together with artisanal production with a strong relationship with family agriculture, agro-ecology and organic production - driven by national and local governments and institutions inserted in the region - makes slow food growth feasible in General Pueyrredon County.