CONSERVAS GUALLAR

Constituted as such in the middle of the 2020 pandemic, although; We started the research work a couple of years earlier. My wife Pilar and I personally take care of all the processes. Although our industry is in Zaragoza, we both come from the province of Teruel, the cradle of the products we make.

WE MAKE Canned Pork: Rib, Loin and Longaniza, Sweet Chorizo, Spicy Chorizo ??and Longaniza de Aragón. The pigs, of the DUROC variety, are killed in Teruel, we remove the loins and ribs, salt them, wash them and air them in the surroundings of the Montes Universales, at an altitude of more than 1000 meters. It is the degree of humidity and temperature that marks us the days of airing. They are then cut in our industry and candied (always separately, we never mix loin with sausage or rib, or of course chorizo), the textures are different and they go through different candied processes; In addition, we only use sunflower oil for three to five hours in sunflower oil in small pots, one hundred pieces per pot. They are allowed to cool to room temperature and then bottled in clean extra virgin olive oil from Bajo Aragón of the empeltre variety. Add some bay leaves and peppercorns to each jar.

Subsequently, the jars sleep for twenty days in a warehouse at cellar temperature (between 18 and 20 degrees). The result, according to what our clients tell us, is spectacular; Comments such as: "That rib is perfect for putting a flat" or "I had never tried such a delicious sausage" or "I thought it was incredible that the loin was rosy on the inside", are from our clients. It is true, it is an exclusive product of the highest quality, made following the ancient recipes of the people who, at home, made these delicacies.