LOIN LOG

• Exhibitor: CONSERVAS GUALLAR
• Brand name: GUALLAR
• Sector: CONSERVAS CÁRNICAS

The meat comes from the province of Teruel, they are loins of the Duroc pork variety, salted and dried in the heart of the nature of the Montes Universales. The salting and drying process lasts approximately 30 days. Once ready, they are confit in sunflower oil for between 3 and 4 hours and in small pots. In each cooking, only 80 pieces are cooked. They are then allowed to cool in their own pots at room temperature and are then stuffed. They are packaged in clean extra virgin olive oil from Bajo Aragón of the Empeltre olive variety. Add 2 bay leaves and some black peppercorns. Once the jar is sealed, it is stored in darkness for more than 40 days so that it acquires full aroma and flavor. The result is an exceptional product, of the highest quality and made under strict health controls, but especially made with special love and care. Once the meat from the jar is consumed, the oil is perfectly usable, whether for a fried egg or for a stir-fry or for whatever

Constituted as such in the middle of the 2020 pandemic, although; We started the research work a couple of years earlier. My wife Pilar and I personally take care of all the processes. Although our industry is in Zaragoza, we both come from the province of Teruel, the cradle of the products we make.

WE MAKE Canned Pork: Rib, Loin and Longaniza, Sweet Chorizo, Spicy Chorizo ??and Longaniza de Aragón. The pigs, of the DUROC variety, are killed in Teruel, we remove the loins and ribs, salt them, wash them and air them in the surroundings of the Montes Universales, at an altitude of more than 1000 meters. It is the degree of humidity and temperature that marks us the days of airing. They are then cut in our industry and candied (always separately, we never mix loin with sausage or rib, or of course chorizo), the textures are different and they go through different candied processes; In addition, we only use sunflower oil for three to five hours in sunflower oil 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. Add some bay leaves and peppercorns to each jar.

Subsequently, the jars sleep for twenty days in a warehouse at cellar temperature (between 18 and 20 degrees). The result, according to what our clients tell us, is spectacular; Comments such as: "That rib is perfect for putting a flat" or "I had never 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, at home, made these delicacies.