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FLAVOURS OF ARAGÓN
Flavours of Aragon
The Pantry That Defines a Land
Words: Rosario Alonso - Photos: Archive and Jose A. Muñoz
Some regions are best explained through their landscapes. Others, more
discreet, are better understood through what they produce. Aragón be-
longs to this second group. Here, the land has always been austere,
demanding, but generous to those who have worked it with patience and
respect. There is little room for showiness. Nor for artifice. What is grown,
raised, or made in Aragón possesses a quality that is difficult to replicate:
authenticity.
From the orchards of the Ebro Valley to the pastures of the Pyrenees,
passing through the drylands of Teruel and the highlands of Zaragoza,
Aragón’s pantry is a map of products with soul. Some, like Teruel ham,
Calanda peaches or ternasco lamb, have crossed borders. Others re-
main tied to the intimate knowledge of their local regions: the onions of
Fuentes, tender and sweet; the peppers of Bureta, with firm flesh and
intense flavour; the free-range eggs of Villarreal de Huerva; the purple
garlic of Alpartir, with deep character; or the Pyrenean sturgeon, raised
in the cold, clean waters of the Sobrarbe valleys. All of them belong to
a region that has known how to preserve its flavours without ceasing to
evolve.
This journey through Aragón’s essential products is not a list. It is
a tribute to a way of doing things that still endures, where origin
matters and flavour prevails
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