Guallar in El País Gastro: Teruel Tradition, Crafted Down to the Finest Detail

Having a publication like El País Gastro highlight our work is one of those pieces of news that brings real excitement—along with a deep sense of responsibility. In their feature, they underline an idea that means everything to us: although Conservas Guallar is a recently founded project, what lies behind it comes from a way of doing things “as it’s always been done”—rooted in Teruel and its culinary culture.

The article traces the origin of this family venture: in 2020, José Ángel Guallar and Pilar Elena brought to light a project that had been years in the making. It wasn’t a fast route. There were trials, research and plenty of paperwork—everything required so that what began as a pursuit of excellence could finally reach other tables. That perseverance shows in what El País describes as outstanding quality and impeccable presentation.

One of the aspects we’re most moved to see reflected is the value of the process. Production begins in Teruel, using local Duroc pork. Salting and air-drying take place in the Montes Universales area, seeking that precise balance of humidity and temperature that makes all the difference. Then comes the key moment: careful cutting and slow confit, always handled separately by cut to respect the optimal point of each piece.

The recipe is completed with ingredients that speak of place: Bajo Aragón extra virgin olive oil (Empeltre variety), along with bay leaf and black pepper. And there’s a detail we love that the article calls out: the oil isn’t merely “along for the ride”—it’s meant to be used in the kitchen once the meat is enjoyed. After jarring, the jars rest for 20 days at cellar temperature, the time needed for everything to settle and for the result to be, as the piece describes it, juicy and perfectly cooked.

In our online shop, you can find different references—ribs, loin, longaniza, sweet chorizo, spicy chorizo and Aragonese longaniza—all with the same goal: to bring a Teruel tradition into the present with a standard of quality and care you can sense from the very first glance… and, above all, from the very first bite.