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Quality Products

Quality Products There are 8 products.


  • Extra Virgin Oil


    The olive wealth of the area of ​​Aragon is demonstrated in its magnificent trees of millenary life. Of the oldest in Spain, already introduced in the Roman domination, was a success for the definitive implantation of this tree the encouragement with which the Aragon rulers rewarded their cultivation with Real de Vellón that each municipality was obliged to pay for " planzón "to the year of the planted one, once taken. In this way they gradually covered themselves with leafy olive groves, hills and plains in the area where the soil and the atmospheric agents limited, by demands of the trees and profit of the cultivator, those that produce today, an average annual harvest of eight million kilograms. At that time Arab mills with animal traction were used for the extraction of oil and beam presses moved by arm to dispatch the harvest, until around 1866 the French brought new manufacturing techniques and the oils are no longer turbid and acidic.

    The main characteristic of the Arbequina oil is that it is a sweet oil, that is, it does not have any bitter aftertaste . Some arbequina oil can sting throat, simply indicating that it is fresh. In general, the Arbequina oil is suitable for those looking for a extra virgin olive oil with a mild flavor .

    Another characteristic of Arbequina oil is that it is usually quite aromatic , giving fruity aromas, of banana, apple. Mature arbequina oils are often reminiscent of small children's fruit porridge. This aroma is due to the high percentage of polyunsaturated acids that usually contain ..

    Arbequina oil, like the rest of olive oils, has a high percentage of oleic acid , which helps to reduce bad cholesterol (LDL) and increase good (HDL) .

    It should also be noted that Arbequina oil has polyphenols slightly lower values ​​than other varieties. Therefore, people who consume olive oil with the aim of improving their cardiovascular health, should consume other varieties, such as picual or chamomile.

  • Chocolates


    White, black and with milk . This is how we have traditionally known one of the most appetizing foods. Addictive even for some. Chocolate began as a drink that Mayans and Aztecs recognized as a gift from their gods, currency and delicatessen reserved for their elites.

    Cristóbal Colón was the first European to try it, but it was Hernán Cortés who brought the cocoa fruit to the old continent, which was then prepared as a strong drink. The Aztecs roasted and ground the seeds, mixed them with water and spices (chilli, cinnamon, pepper or vanilla) and swallowed that bitter liquid.

    In Europe the monks were one of the first chocolatier teachers and, over the years and their progressive introduction in different countries, those bitter drinks evolved towards what we now recognize as chocolate: more or less sweet tablets that melt into the mouth.

    Chocolate, good or bad for your health?

    Like all foods, chocolate is a very interesting product. Its flavonoids give chocolate and cocoa antioxidant properties and facilitate the flow of blood. And the presence of polyphenols also has heart-healthy effects.

    Black chocolate is considered to be cocoa paste that is mixed only with sugar (and, maybe, with other flavors and ingredients). A larger amount of cocoa, healthier (Sánchez recalls that there are black chocolates with less than 50% cocoa, so the rest is sugar).

    The greater the amount of cocoa, the healthier the chocolate

    Milk chocolate, as the name suggests, is made up of cocoa paste, cocoa butter, sugar (or similar) and milk. Like black chocolate, there are chocolates with milk with different proportions of cocoa / sugar / cocoa butter.

    And the white chocolate ... it's not really chocolate, because it does not have cocoa paste, the basic ingredient to be able to call something like 'chocolate'. It is a combination of cocoa butter, sugar and milk solids and is the sweetest and richest in the three types of chocolate, but for certain combinations it is surprisingly pleasant.

  • Canned Pork


    Since always, in winter, the slaughter of the pig supposed an important help for the domestic economy, at least, in the majority of houses of my town, the domestic economy was based on the self-sufficiency. The corral was a key point of supply, rabbits, chickens, eggs of chickens, ducks, turkeys, pigs ... these during the whole year, but the main resource was the slaughter of the pig, it supposed and it is a lot of work but it fills the pantry: morcilla, sausages: sausage, sausage, sausage, sobrasada, loin embuchado, the perniles (pork ham), and of course, preserves .

    The preserve is made with the ribs, the loin and the longanizas that we have made with the pork meat, after being in brine and cooked for a few days, it cut and fry. You can also add bay leaves and a garlic head to the oil if you like the touch you give.

    Once fried, let cool in a basket and when it is cold, the next day it is put in a jar with oil and it is preserved all year round. Formerly, the family that had no chance of getting the oil, melted the lard of the pig with which they fried the pieces of preserved food. They gave the butter the use of oil.

    Traditionally the preserve was beginning to eat in the harvest time . When threshing with the threshing was a really hard work. The men were in the era all day. When it was time for lunch, lunch and snack, the women wearing big-brimmed hats came to the era with the wicker basket and tablecloths where the conserves, potato omelet, fried peppers and white slice

    strong> that came out of the whites of the pig; an exquisite meal and for the men who worked hard in the threshing era, piling up the plot and later weaving and refolding the grain and straw, it was the perfect meal.

    Today is a luxury dish, for its quality and taste fits for any time you want to give a treat.

  • Cured Sausages
  • Gourmet Spices


    Spices have always played a very important role in the diet of human beings, they have been used both to preserve and to season food.

    Spices are substances of vegetable origin that are used to season and preserve food. They have a great flavoring capacity, so they are usually used in small quantities, and can be mixed together to achieve different combinations. Most come from Asia, although there are also some from the Mediterranean and America.

    Saffron, pepper, paprika, cardamom, clove, oregano, walnut and cinnamon are some of the most consumed spices in the world.

    The great civilizations of the Ancient Age also used spices in various ways: the Egyptians used them as a condiment, but also as cosmetics and even in lotions related to embalming.

    Greeks and Romans used spices in medicine, in the kitchen and in some religious celebrations.

    In the Middle Ages , there is a decrease in the use of spices in European cuisine, while Arabs stand out for the use and knowledge of these products.

    Spices have also played an important role in the preparation of sauces , whose first references we find in medieval times.

    In the 18th and 19th centuries, the first industrial sauces began to be manufactured, in which spices played a prominent role in obtaining different flavors and differentiating them from the competition.

    The trade in spices supposed wealth and power. For this reason, it has been one of the tasks to which most societies have dedicated themselves, and especially those that developed on both shores of the Mediterranean.

    The Egyptians were the first to seek the route to the East, but it was the Phoenicians who first established a spice market and established the so-called "Spice Route" strong>.

    This town, eminently navigator, had for a long time the monopoly of this trade, since they were the only ones who knew the exact origin of the spices and did not share the secret with anyone.

    Subsequently, the Romans established an annual route from the eastern coast of Egypt to the Moluccan Islands.

    This route started in April and returned in October, to take advantage of the monsoons. They also used a land route, the Silk Road, to trade in spices.

    The fall of the Western Roman Empire and the conquest of Alexandria by Islam led to a decline in the trade of spices by Europeans, an activity that began to recover with the Crusades.

    We must underline the role of Genoa and Venice, which owe much of their prosperity at this time to the trade of these products.

    It has always been said that Columbus discovered America thanks to spices. And it is true. Christopher Columbus was looking for an alternative route to reach the Indies and not depend on the caravans that crossed Asia.

    But he not only discovered the alternative route, but also a new continent, new foods - like potatoes or tomatoes - and new spices - like the allspice or vanilla -.

    For its part, the Portuguese, also looking for an alternative to the Mediterranean border Africa , discovering on the way several unknown spices.

    Currently, it is easy to find a large number of spices in all corners of the planet and enjoy them to flavor our dishes.

  • JAMS


    You can not talk about marmalade without special mention of one of the older methods that are known today to preserve food than in the case of fruits consisted of mixing them with honey . This process was developed by the Romans through which they managed to make a substance similar to jam, basically it was to add an equivalent weight in honey to the fruit and cook it until the desired consistency was obtained.

    Subsequently the Arabs introduced the use of sugar in Europe . Like the Romans, they added the same weight to the fruit in sugar and then carried out the cooking until the density was adequate. Such was the success of this food that the jams are already mentioned in cookbooks in ancient Rome .

    There are marmalades of practically all types of fruits: raspberries, cherry, orange, berries, plums, figs, strawberries and endless fruits more . Although fruit is the basic component, some jams can also be made with vegetables, such as tomatoes and carrots, or wine.

    The jam made of fruit, in which the pulp is cooked with sugar or honey.

    Its simplest preparation is made with chopped and crushed fruits, to then add an equal or greater weight of sugar. Before cooking, the fruit stays 12 hours in maceration with the sugar so that they release their juices .

    After cooking, in which, in addition to sugar, acids and pectins can be added, the fruit is reduced to a kind of puree , which in some cases may contain small visible pieces of fruit. The cooking ends when the fruit becomes crystalline and the syrup achieved acquires a dense consistency. The cooking time will vary according to the type of fruit, but the average is about 45 minutes.

    Must present a bright color, fresh smell and taste . It must have curdled properly. For this it is advisable to take a series of precautions, such as using healthy fruits and at the ideal point of maturity, clean well of pips, bones, etc. The cooking should be done in the most appropriate containers, the best are the iron pots with a thick bottom, on which a very soft heat source should be applied homogeneously. It is essential to constantly stir the mixture with a long-handled wooden spoon, to prevent it from sticking to the bottom, and to keep the pot uncovered during cooking. As important as processing is an adequate packaging process and the preservation of the product in dry, cool and dark places .

  • Honey Artisan


    Honey is a product with extraordinary qualities.

    Looking back to discover the history of honey, going back to the origin, we realize that it has accompanied the human being from the beginning.

    The history of honey goes back to the first settlers of the planet, who soon realized that the syrupy fluid that bees made in their honeycombs thanks to the nectar of flowers, would be an indispensable aid in a wide range of occasions.

    Although currently difficult to believe, the Stone Age men and women expressed in their cave paintings the work of collecting honey. A drawing was discovered where a man, with a basket on his back, puts his hand in a honeycomb to extract the honey. Surely many of our ancestors would suffer the effects of the bites of these insects, but that did not prevent them from enjoying such a sweet and energetic product.

    Despite these first tests that prove their collection, what is clear is that the history of honey and its origin, is located at the same time that these insects and flowers made their appearance on Earth.

    Studying the history of honey, we see that this has been an inseparable companion of the human being and continues to be in our days. The Egyptians practically paid homage to him, since they thought it came from the tears of the god Ra . They fed their children with it and also used it as a preservative of the meat when they made long trips.

    If the Egyptians had honey on a pedestal, the Greeks and the Romans did not lag behind. The first ones considered it a source of wisdom . However, they thought it was one of the foods of the gods of Olympus . But not only that. It was also an infallible method for children to stop crying. For this they took honey with a sponge and placed on the baby's lips .

    While, in the Roman Empire this product was part of the diet of the legions . In fact these strong warriors consumed a drink called mulsum made with wine and honey . Something would have this potion since later the Visigoths were also great fans to take it.

    The Bible also includes some references . In two of them it is demonstrated that at that time it was a product that was commercialized and even exported to other territories. The prophet Ezekiel points out in his book that the land of Israel exchanged with the city of Tire (in present-day Lebanon) products such as wheat, oil, resin and, of course, honey. Another reference is produced in the book of Genesis, where the sons of Jacob transport honey, pistachios and almonds to Egypt.

  • Artisan sweet pastes


    You will think that making some butter cookies is not so much, that it is simply a matter of mixing flour, sugar and butter, but in my experience the proportions are everything and the deal too.

    The result varies considerably depending on how much we use one or the other amount of butter compared to the flour, and several "tricks" have to be taken into account.

    The final result is a crunchy, crisp and very tasty biscuit.

    I can only tell you that the recipe is very easy and that there can be no excuse for not preparing them. So you can enjoy home-made cookies at home.

    Delicious and very easy to make, they are ideal for tea, coffee or tea ... or to drink at any time.

    I leave you how to make butter cookies similar to Danish pasta. I am sure that if you dare to prepare them the result will surprise you.

    Preparing the shortbread dough

    1. In a bowl put the butter at room temperature cut into cubes and add the sugar.
    2. Mix well with a fork until a thick cream forms and the sugar is incorporated.
    3. We add the essence of vanilla and beat until incorporated.
    4. We throw in the flour and with the help of a wooden spoon we begin to stir trying to integrate it with the butter.
    5. When we see that the spoon no longer serves to continue gathering the ingredients we follow with our hands.
    6. The texture is like crumbs but with your hands we will compact the dough until you get a ball.
    7. To make the process easier I have prepared the dough to cut it with a knife and not have to stretch it with a roller to use cutting .
    8. Thus the work is much smaller and the appearance will be of a rustic cookie. We cut the dough into two halves and give them an elongated shape.

    Form butter cookies

    1. We wrap each part in a film as if forming a candy.
    2. We store the packets in the fridge for 1 or 2 hours until we see that the dough is hard.
    3. If we wanted to use cutters or cookie molds we would remove the dough from the fridge when it was more or less compact.
    4. Not totally hard, and with a kitchen roll we would stretch it and cut it with the cutters. If the dough is too hard it is impossible to stretch with the roller.

    Baking and final presentation of cookies

    1. Remove the dough from the refrigerator. We remove the film and with a knife we ​​cut the cookies with a thickness of more or less ½ centimeter.
    2. While the oven is heated to 200 ° C with heat up and down, we keep the cookies already cut in the fridge so that they harden again . It is very important to prevent the cookies from becoming deformed during baking.
    3. Place the cookies in the baking dish on a baking paper, leaving a little space between them. Sprinkle with sugar.
    4. We bake (medium tray with heat up and down) in two runs for approximately 12-14 minutes, the first 5 minutes a 200º C, and the last 8-10 to 180º C.
    5. It depends a lot on your oven, but make sure they begin to brown around the edges.
    6. We leave a few minutes in the tray so that they are easy to manipulate and do not break.
    7. We remove the tray from the oven and, with great care and the help of a spatula, place them on a rack until the cool.
    8. At the time of leaving the oven the cookies are very soft and it is very easy to break them, so we have to have special Care when handling them.

    Once cold they harden. With this recipe you will leave about 30 units

  • Animal pates


    In the dictionary of the SAR, the pate is defined as an "edible pasta made of minced meat or liver, generally of pork or poultry." In turn, in the Little Larousse Gastronomique it is said that it is "... a cooked preparation cooking or cold cuts, hot or cold.

    In ancient Egypt, the pharaohs already delighted themselves with a paste of crushed livers, of the ducks that migrated in winter to the areas on the banks of the Nile; when, centuries later, they took this custom to the region of France, there was already something similar to the terrine but with goose livers. In ancient Rome a similar food was also made with pork and other macerated elements such as bird tongues. Already in the Middle Ages there were many recipes for macerated meats including the "white manjar" of the time, which consisted of chicken breasts crushed with almonds and spices.

    The technique of cooking in earthenware containers was also established. In France, initiated the popular upheaval that led to the French Revolution, the untimely Marquis (Marshal) of Contades (1704 - 1795) wanted to pay tribute to the sovereigns Louis XVI and his wife Marie Antoinette; for this, he asked his chef, Jean Pierre Clause, to create a special dish for the occasion with the livers of some of the geese of his own farm.

    It occurred to Clause to modify his customary recipe of goose liver, roasted and unmoulded to offer it in slices, for a thick mass of bread in which he accommodated the seasoned livers until they were cooked and, at the same time, the golden bread.

    After the early death of his boss, Clause partnered with another equally unemployed cook, Nicolás Françoise Doven. They started in a hotel in Saint Germain, and it was Doven who invented the truffles to perfect the "foie en croûte" and call it "pate en croûte" and spread it on toast. In the nineteenth century, Nicolás Appert (1749 - 1841) at the behest of Napoleon invented a system of food packaging that allows its conservation and that ends precisely in the technique of canning; allows the pâté to begin selling under this processing system.

  • Vegetable pate


    It can be very positive to go from the traditional commercial pâtés to the artisanal vegetable patés , the nutritional contribution is one of the main differences, nothing has to do with a spread made with minced meat, liver and fat, than another made with olives, mushrooms, peppers, aubergines, zucchini, etc. And not only are they made up of healthier ingredients, but they are also natural, they do not contain preservatives or dyes, and they know what they have.

    Vegetable patés are ideal for everyone, and we can take them both at breakfast or at snack or as an aperitif or at an informal dinner. So for those who want a more natural and healthy spreadable cream, at Aragon Gourmet you can find a selection of vegetable patés that we have compiled on the basis of our commitment to find the best quality local products, and that Of course, we can eat and enjoy any day of the week.

    In this selection you will find spreads spreads that you may like to offer as an aperitif at the next Christmas, enjoy a different tapas, healthy and very rich, They are a product that will facilitate the preparation of a good table so that you do not steal time from the most complex or laborious culinary elaborations of Christmas, and we believe that there is variety so that everyone will find one that is to your liking and that of your guests .

  • Wines and liquors


    The vine has been extended thanks to its adaptive characteristics, has required few genetic changes to adapt to its cultivation in different areas, has low water and mineral requirements, grows on lands where other fruit trees would not grow , thanks to its regenerative capacity allows an intensive collection.

    This adaptability was one of the keys to its expansion throughout Europe, as well as in most of the temperate climates of the earth. One of the greatest changes suffered by the vine was when, in antiquity, it was converted by artificial selection from a "wild" to a "domesticated" variety (hermaphrodite), the reasons for this change are unknown at present. Soon it was possible to verify that the wine was the sum of a set of environmental factors: climate, latitude, height, hours of light, etc.

    Many of the great cultures of the Mediterranean as well as the Middle East claim to have invented themselves the winemaking process attributing their discovery to a local hero or an agrarian divinity. But the fact is that the trade and the expansion of some cultures and empires has caused the wine and its cultivation to spread to different regions of the Earth, adopting new flavors and aromas. Wine (like other basic foods) appears in the culture loaded with symbolism. The adaptive capacity of the grape to different climates and soils, its high yield, is the only fruit that retains in its interior quantities of an unusual acid called tartaric that favors the action of the yeasts. It can be said that at present the grape is the most collected fruit worldwide, with 70% of it dedicated to the production of wine.

    Wine D.O. Cariñena

    The Cariñena wine Designation of Origin is a wine that is produced in the Comarca del Campo de Cariñena , in the Province of Zaragoza 

    The location of the vineyards, especially those that are higher , which are in very stony ground , give some unique characteristics to these Aragon wines.

    For this reason it calls itself the Wine of the Stones It is also, together with that of Jerez, the > Spain's oldest Denomination of Origin as far as wine is concerned (1,933).

    The terrain is composed of stony, alluvial, siliceous soils with little salt, loose and permeable.

    Wine D.O. Campo de Borja

    The D.O. Campo de Borja treasures among its authentic jewels where the "Garnacha" variety reaches its full splendor. Monovarietal red wines that are enjoying a wide prestige around the world for its very defined personality, quality and complexity that make them something unique in the world .

    Wine D.O. Somontano

    The Denomination of Origin Somontano is based in the province of Huesca , was created in 1984, has an extension of 4,400 hectares, about 35 wineries and 450 wine growers , the climate is of continental origin sheltered by the wall that exerts the Aragonese Pyrenees, the soil contains sandstone and clay, as well as limestone and alluvial material. The wines of this D.O. They present very peculiar characteristics, are very good alcoholic, fruity and with a well-fitted acidity , are very current taste and with the Garnacha as the main attraction, the white foreign varieties also adapt exceptionally to the ground

    Wine D.O.Calatayud

    The Denomination of Origin Calatayud is based in the province of Zaragoza, was established in 1990, with an area of ​​8,000 hectares of vineyard and about 1,050 wine growers, its vineyards enjoy an average altitude of 550 -800 meters, the texture of its soils are composed of gravel, red slate, gray slate and marl and its climate is characterized by the continentality of the area. The wines of this D.O. they focus on the Garnacha red variety and its opulent, red wines, fleshy, full of fruit and warmth, worth noting the mention "Calatayud superior", where we will find unique wines from vineyards over 50 years old, and that minimum they should carry 85% of the Garnacha variety in its varietal composition.

Showing 1 - 8 of 8 items
  • Oregano from Sicily (Italy) Intense and unique perfume due to the particular saline air To flavor pizzas, capreses, meats or fish Presented in a glass jarUnit Price

    3,00 €
  • MUSHROOM PATE Ingredients: Mushrooms, Onion, Extra virgin olive oil, bread crumbs, salt and spices. The Mushroom pate is based on the Pleurotus Ostreatus which is a soft mushroom, we can accentuate its flavor with olive oil and spices that remind us of a mountain flavor, it is not spicy. Net Weight: 115gr. / Expiration: 2 years. No additives or preservatives Store in a cool place after openingUnit Price

    3,50 €
  • Artisan pate of black pudding with pine nuts Ingredients: Pork bacon, rice, onion, corn starch, pork blood, spices, salt, pine nuts, dextrose, E-451i, E-621 Nutritional Information (About 100 g): Energy value: 1325 Kj / 320 Kcal, Fats: 28 g, of the culaes saturated: 11 g, Carbohydrates: 11 g, of which sugars: 1.8 g, Proteins: 5 , 3 g, Salt: 1.6 g. Net Weight: 120gr. No additives or preservatives, gluten free, allergen free Store in a cool place after opening     Unit Price

    3,55 €
  • THYME HONEY FROM THE PYRENEES Glass jar 500gr Honey of Origin Aragón, Spain Thyme honey from the last harvest. Crema honey, not having been subjected to any thermal process, keeps intact all the qualities of honey. To the antiseptic properties of the Honey join those of the Thyme. Recommended in cases of bronchitis and colds. It stimulates the digestive functions and fights physical and mental exhaustion.     Unite Price

    5,20 €
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  • BRIDLE OF PORK LOIN VACUUM Weight approx: 430gr. Handmade sausage made under the seal of Artesanía alimentaria de Aragón Typical product of Aragón Made with Pork meat of I Category     Unit Price

    7,95 €
  • PORK RIB IN OIL Formats 0.5 / 1 / 3kg. Preserves handmade elaborated under the seal of Artesanía alimentaria de Aragón Typical product of Aragón It can be consumed cold or hot     Unit Price

    8,75 €
  • Wine Lagar d´Amprius RedD.O./Zona: Bajo Aragon, Comarca del Matarraña Type of Wine: Red Wine Variety: 65% Syrah and 35% Garnacha Alcohol content: 14% Vol. Service temperature: 14 ºC Elaboration: Syrah strains of 6 years and 5 years Garnacha are specially cared for to obtain a fruit of excellent quality. Extreme production limitation of 1.5 kg / strain. The harvest is always done at night, looking to collect the grapes at the lowest possible temperature. After bottling, the wine was left in the bottle for 12 months before going on the market. It is a wine that presents a positive evolution in the bottle for at least 4 years. Tasting Notes: Crimson red red wine of medium-high layer, slow and colored tear in...

    10,95 €
  • Arbequina Extra Virgin OilCarafe 5l. The Arbequina El Fuelle is a great extra virgin olive oil, obtained only from olives harvested at its optimum maturation moment. This range of oils is composed of monovarietal oils of the Arbequina variety, an olive whose origin is located in the northeast of Spain. It has a yellowish green color and a very fresh, fruity green aroma, with hints of apple and almond.       Unit price

    27,90 €
Showing 1 - 8 of 8 items


Gourmet is a gastronomic concept associated with haute cuisine and the culture of good eating . The word, as such, is a French voice derived from gourmand , which means ' love for good eating ', which, in turn, comes from goût , 'taste', 'flavor'.

Formerly, gourmet specifically referred to a gourmet , that is, a person with a high level of knowledge in culinary art, with a delicate taste and an exquisite palate, educated in the more refined gastronomy, and with a unique ability to taste and distinguish flavors, textures, finesse and quality in food and beverages.

Today, however, gourmet is a term that has been extended to refer generically to the most exquisite, highest quality and sophistication , gastronomy, as well as that person who is fond of the pleasures of the table.

Likewise, currently the concept of the gourmet also refers to a lifestyle , mainly associated with the taste for more sophisticated cuisine, but also includes artistic interests and high profile cultural.

The gourmet is basically a culinary concept. In this sense, to qualify a dish as gourmet should be considered aspects such as the ingredients used (always of the highest quality and freshness), the way they are combined and harmonized on the palate, their preparation (taking care of its organoleptic qualities) and an elegant presentation, decorated, aromatic and colorful.

Gourmet dishes are also characterized by the rarity and quality of products such as, for example, one of the dishes considered gourmet are those that contain Sicilian Oregano or Saffron from Jiloca.

Products gourmet

Gourmet products are usually high quality foods or beverages, produced under high production standards, with exotic ingredients or artisanal preparation, and considered in the market as premium products.

Food gourmet today comprises a vast variety that ranges from cold meats, hams, cheeses, meat, seafood, sauces, jams, seeds, grains and chocolates Among the drinks , the gourmet concept has been popularized in coffees, wines and liquors.

At Aragon Gourmet we offer many delicacies worthy of the best gourmet .