On CanalDis.com we are featured with a clear message: Teruel-style preserves, so deeply rooted in their homeland and for a long time little known beyond it, can take centre stage in a gourmet pantry. The article presents this craft as a hallmark of traditional Aragonese cuisine, based on a “simple and direct” culture of making the most of every ingredient, passed down from generation to generation—and explains how Guallar brings that popular recipe into the delicatessen world with a premium range, artisan-made.
The piece also includes the voices of our founders, José Ángel Guallar and Pilar Elena, both with roots in Teruel, who sum up the project’s philosophy with a line that sets the tone: it’s not about “dignifying” preserves—because they are already worthy—but about taking the time to make them a delight. To do so, they explain, they have “redesigned the concept”, treating and jarring top-quality meats by hand to offer an exceptional version—still uncommon in this segment.
The origin of the project is placed during the pandemic. According to CanalDis.com, the idea of founding the company arose during lockdown, when they recovered a recipe inherited from their grandmothers. The result was so compelling that they chose to take the leap and follow a path far from industrial products, which generally don’t prioritise care or ingredient quality. That shift allowed them to identify a genuine niche and, in just over a year and a half, appear at Salón Gourmets in Madrid and receive invitations to fairs such as Paris and Milan.
A central part of the article focuses on the process, described as natural and artisanal. The founders state that “no one in the world does what we do”, and CanalDis.com supports this with concrete details: the preserves are made “as they’ve always been made at home”, starting with the air-drying of Duroc pork loins and rib racks in the Montes Universales area, at over 1,000 metres above sea level, under optimal humidity and temperature conditions.
Precision continues in selection and cutting: only the central ribs are used from the rack, cut to 5.5 cm, and the loin is cut to 1.1 cm to keep the centre gently rosy. The pieces are then always handled separately by cut, to respect the ideal point of each texture, and confit (not fried) in batches of 100 pieces, in small pots with sunflower oil, for three to five hours over very low heat. After cooling at room temperature, they are jarred—also separately—in Bajo Aragón Empeltre extra virgin olive oil, with bay leaf and peppercorns.
Before travelling to their destination, the jars rest for a minimum of 20 days at cellar temperature, ensuring a 12-month shelf life for the meat and leaving an oil that is “perfectly reusable”. The result, CanalDis.com concludes, is an exclusive, exceptionally high-quality product that keeps ancestral know-how intact and wins over with its flavour and versatility—whether enjoyed on its own or used in more elaborate dishes.
The article also lists the range—longaniza, pork loin, ribs, sweet chorizo, spicy chorizo, and Aragonese dry-cured longaniza—and highlights the nationwide delivery reach: from their small facility in Zaragoza and via Correos Market, they ship across Spain in packs of three jars, with carefully designed packaging that also makes for a gourmet gift.
