It seems amazing how traditions and traits from each territory can result in singular personalities for each product. It can be seen as follows:
Lamb ‘Ternasco de Aragón’
A lamb fed from birth with maternal milk and cereals, slaughtered under 90 days old and with a weight between 8 and 12 kilos make it a delicatessen to enjoy at the table. Roasted, with potatoes, represents one of the most typical plates in Aragonese cuisine.
‘Jamón de Teruel’
Specific environmental conditions in Teruel’s highlands, cold and dry, provide from ancient times high-quality ‘jamones’ in a hand-made process. To-day ‘jamones de Teruel’ are obtained from crossed pigs, fed with natural fodder, controlled and slaughtered at around 8 or 9 months of age. When chopped, the ‘jamón’ shows a shiny look and with the fat partially leaked. Its exquisite flavor, softness and just a little salted, is a real delight for the taste.
Olive oil from ‘Bajo Aragón’
With three varieties: ‘Empeltre’, ‘Arbequina’ and ‘Royal’, we are probably speaking about one of the best olive oils in the world. The peculiar traits are its clean look, a gold yellow colour and a very pleasant sweet taste, sort of olive tree fragrance.
Olive oil from ‘Sierra del Moncayo’
It includes varieties as ‘Empeltre’, ‘Arbequina’, ‘Negral’, ‘Verdial’ and Royal. They are balanced olive oils. Smell assessment shows fruit scents of olive and nuts with unique virtues, which make them different from the rest of olive areas.
Peach ‘Melocotón de Calanda’
A witty and demanding sweet fruit. What mainly makes the difference about it is care. The outcome is a uniformly colorful peach, half creamy yellow and pale, with a harshness and a level of sugars which result into the best look and a unique taste.
Onions from ‘Fuentes de Ebro’
It is sweet and not spicy. Due to the quality of the fields where it is harvested, the sweet onion from Fuentes de Ebro, near Zaragoza city, is a singular, noble, simple, not spicy product with a unique taste. Moreover, since it has got a higher water content than ordinary onions, it is milder and softer when eaten
Asparagus ‘Espárrago de Navarra’
A real ‘gastro’ luxe in the Ebro valley. The Regulatory Board of the ‘Espárrago de Navarra’ also protects nearby areas’ production in La Rioja and Aragón, where it is considered a traditional harvest. It may be distinguished because of its soft White-colored surface, with hardly any loose fiber and with a perfect bittersweet harmony.