Building a Geographical Indication (GI) concerns products that have a strong particularity. In order to identify the sensory profile of a typical food methodological tools are needed to identify its uniqueness without relying on comparison with similar products. In the context of a GI, sensory evaluation of typical characteristics of a food requires the development of a panel of tasters with jurisdiction to decide whether a product candidate is accepted as typical. The typical salami of Colonia Caroya is clearly different from other similar salamis, although not all production of the colony is considered typical. In the project of construction of a geographical indication for the typical salami of Colonia Caroya it was necessary to establish the sensory profile of the typical salami and differentiate it from other similar, produced both in Colonia Caroya and outside the territory. This led to generate sensory evaluation activities in which both processors and local inhabitants were involved. Workshops of sensory evaluation in which commercial salamis were evaluated allowed, on the one hand, to identify the key attributes that define the sensory profile of the typical salami, and secondly, to qualify the sampled commercial salamis. It was found that only six companies produce typical products stably and that maturation in basements confers defining sensory characteristics of the tipicity of Salami of Caroya. A "panel of notables" who will be responsible for assessing the tipicity of proposed products to be differentiated by IG was also developed. Thus, sensory panels to evaluate tipicity constituted a scope of learning, exchange and revitalizing of the collective action around the development of the IG of Salami of Caroya.