Conservas Guallar
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2020
From the heart of Teruel, my wife Pilar and I handcraft Gourmet Pork Preserve of the highest quality. Following the centuries-old recipe that we have inherited at home, we bring these delicacies from our land to the entire world.
We prepare: Rib, Loin and Longaniza, Sweet Chorizo, Spicy Chorizo and Longaniza de Aragón. The pigs, of the DUROC variety, are slaughtered in Teruel, we remove the loins and ribs, salt them, wash them and air them in the surroundings of the Montes Universales, at more than 1000 meters high. It is the degree of humidity and temperature that marks the golden days.
They are then cut and confit (always separately, we never mix loin with sausage or rib, nor of course chorizo), 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. A few bay leaves and peppercorns are added to each jar. Subsequently, the jars sleep for twenty days in a warehouse at cellar temperature.
The result, according to our tasters, is spectacular; Comments such as: “That rib is worth putting a floor on” or “I had not 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, in their homes, made these delicacies.
We prepare: Rib, Loin and Longaniza, Sweet Chorizo, Spicy Chorizo and Longaniza de Aragón. The pigs, of the DUROC variety, are slaughtered in Teruel, we remove the loins and ribs, salt them, wash them and air them in the surroundings of the Montes Universales, at more than 1000 meters high. It is the degree of humidity and temperature that marks the golden days.
They are then cut and confit (always separately, we never mix loin with sausage or rib, nor of course chorizo), 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. A few bay leaves and peppercorns are added to each jar. Subsequently, the jars sleep for twenty days in a warehouse at cellar temperature.
The result, according to our tasters, is spectacular; Comments such as: “That rib is worth putting a floor on” or “I had not 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, in their homes, made these delicacies.
