El Periódico de Aragón: “From Field to Table”, the Gourmet Preserve Born in Teruel

We were featured in El Periódico de Aragón under a headline that perfectly captures what we’ve been striving for since day one: “From Field to Table: Gourmet Preserves.” It’s a recognition that means a great deal to us, because it speaks of origin, territory, and a way of understanding gastronomy that in Aragón has always stood for something true: making the most of what we have, taking care, and passing it on.

The report places the project in Santa Eulalia del Campo (Teruel), where José Ángel Guallar and Pilar Elena began producing meat preserves in a fully artisanal way. In just a year and a half, their work had already earned praise at Salón Gourmets in Madrid, and the brand had been invited to international fairs such as Paris and Milan—a clear sign that tradition, when crafted with rigour, can also speak the language of gourmet.

The article highlights the heart of this story: Teruel-style preserves as an expression of traditional Aragonese cooking, rooted in the careful use of meat and in the knowledge passed down from generation to generation. At that point, it echoes a line that sums up our philosophy: it’s not about dignifying preserves, because they are already worthy; it’s about taking the time to make them a delight. An exceptional version, built from the selection of the raw ingredients through to the final jar.

It also connects with rural memory. José Ángel explains how preserving was a tradition in his home, and how he grew up around the winter pig slaughter. Back then, preserves were prepared in winter and eaten in summer by harvesters working in the fields, who needed energy for the day ahead. In other words, it wasn’t an indulgence—it was an intelligent, delicious solution designed to last and to nourish. Bringing that logic back—and translating it to today—was our starting point.

After months of testing, they found the recipe they were looking for and noticed something important: the market was full of industrial preserves “made without care”, and there was space for an honest, meticulous alternative made with real ingredients. Since late 2021, the article explains, Conservas Guallar has steadily established itself as a gourmet product available in specialist shops across Aragón, Navarra, La Rioja, Andalusia and the Valencian Community.

El Periódico de Aragón also goes into what we consider sacred: the process. It highlights the quality of Bajo Aragón Empeltre extra virgin olive oil, sourced from local mills, and the provenance of the meat: pigs from Teruel. It also mentions the air-drying in high-altitude curing rooms, seeking optimal humidity and temperature conditions. And it underlines the care taken in selecting each cut—choosing central ribs and making precise trims to achieve the perfect texture and finish.

Finally, the report emphasises one of our hallmarks: we don’t fry—we confit. We work in small batches, over very low heat, for hours. We cool everything patiently, then jar it in extra virgin olive oil, always separating each cut by type of meat to respect what each one needs.

Being featured in El Periódico de Aragón feels, for us, like closing the circle: a story born in the fields, made for the table, and told from home. Because, in the end, that is Conservas Guallar: a product with roots, crafted with care, transforming a simple tradition into a gourmet experience—without losing a single trace of authenticity.