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FLAVOURS FROM ARAGÓN
Longaniza from Graus
Made with lean pork, garlic and natural
spices, Graus sausage is cured in the
mountain air and eaten both raw and
cooked. It is a noble, simple charcute-
rie product, deeply tied to the region’s
tradition of home butchering.
Borage from Aragón
A vegetal symbol of Aragonese cuisine, bo-
rage is grown in the fertile gardens of the
Ebro Valley and bears the C’alial quality
seal. Soft, tender and delicate, it is traditio-
nally boiled with potatoes or sautéed with
garlic, though in recent years it has found
new life in modern culinary interpretations.
It has made the leap from humble tables to
haute cuisine without losing its essence.
Seventy-five percent of the borage consu-
med in Spain comes from Aragon; the re-
maining 25% is produced in the Ribera of
Navarra. As a curiosity, this vegetable is
considered a delicacy in France and Italy.
Saffron from Jiloca
Lilac flowers in autumn and a meticulous process:
harvesting, separating the threads and toasting
them. Saffron from Jiloca is a rare and precious
product, with a floral aroma, intense colour and a
flavour that transforms any dish. Its cultivation is as
delicate as the final result.
Saffron from Jiloca is highly regarded beyond our
borders and is currently one of the cornerstones
of the Slow Food movement. It also bears the Ar-
tesanía Alimentaria (Artisanal Food) seal, which
guarantees a fully handcrafted product, with every
step of its production carefully executed down to
the finest detail.
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