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Teruel Ham
In a country renowned for its exceptional hams,
Teruel was the first to obtain a Designation of
Origin. Its secret lies in white pigs raised at high
altitude, slow curing, dry cold air, and a fine
marbling of fat that gives the meat its smooth-
ness. The Duroc breed contributes a high-qua-
lity meat that results in a ham with a balanced,
delicate and lingering flavour.
Calamocha is the municipality that has tradi-
tionally concentrated the highest number of
drying houses, as its altitude makes it ideal for
the curing process
Bajo Aragón olive oil
Made from the Empeltre variety, Bajo Ara-
gón extra virgin olive oil is smooth, golden
and has notes of ripe almonds. It comes
from centuries-old olive groves that have
learned to survive in harsh soils. It is an oil
that accompanies, rather than imposes
GASTRONOMIC PRODUCTS
Calanda peach
Its production dates back to the Middle Ages and
has enjoyed PDO status since 1999. Each peach
is bagged individually on the tree and harvested
by hand between September and October. The
Calanda peach is a fruit cared for to the extreme:
firm flesh, deep aroma and natural sweetness. It
is a symbol of Lower Aragón and the patient de-
dication of its farmers
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