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Quality Products There are 31 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.

  • Coffee and Infusions
  • Chocolates


    White, black and with milk. Así it is as we have traditionally known one of the food más tempting. Addictive even for a few. The chocolate started’, being a drink that the mayans and aztecs reconoc’an as a gift from their gods, currency exchange and deli reserved to their élites.

    Crist’bal Col’n was the first european to try it, but it was Hernán Cortés who brought’ to the old continent, the fruit of the cocoa, then, be prepared like a strong drink. The aztecs tostaban and molían the seeds, mixed them with water and spices (chilli, cinnamon, pepper or vanilla) and engull’an that líliquid bitter.

    In Europe's monks were some of the first masters chocolatiers and, with the to&years and its progressive introduction’re in the different países, those bitter drink evolution’ into what today we recognize as chocolate: tablets más or less sweets that melt in the mouth.

    chocolate, &are you;good or bad for health?

    As with all foods, in their as the chocolate is a very interesting product. Their flavonoids give chocolate and cocoa antioxidant properties and facilitate the flow of the blood. And the presence of polyphenols alsoén has effects healthy for your heart.


    Is considered as dark chocolate to the cocoa paste that is mixed only with az&number;car (and, perhaps, with other flavourings and ingredients). Higher the amount of cocoa, más healthy (Sánchez remember that there are chocolates, blacks with less than 50% cocoa, so the rest is az&number;car).

    A higher amount of cocoa, más healthy is the chocolate

     milk chocolate, as its name indicates, está formed by cocoa paste, cocoa butter, az&number;car (or similar) and milk. As the dark chocolate, there are chocolate milk with different proportions of cocoa/az&menu;car/cocoa butter.

    And white chocolate… it is not really chocolate, because it does not cocoa paste, the ingredient (básico to be able to call something like ‘chocolate’. It is a combination’n of cocoa butter, az&number;car and materials on s’lidas milk and is the más sweet and rich in fat of the three types of chocolate, but for certain combinations is surprisingly pleasant.


  • Canned food

    Canned Food

  • Typical sweets
  • Cured Sausages
  • Serrano ham


    In the month of September, the city of Teruel is preparing to celebrate the feast of one of their products más típeaks: the jam’n. Organised by the Regulatory Council of his Denominaci’re Protected Origin, the first to be cre’ in Espa&bath;and the third in the world to ensure the quality of the jam’n serrano. This food is obtained from the salacious’n and the air-drying of the legs of the pig. And the characterífeatures climáticas do in the territory of teruel, an ideal place for that curaci’re a natural, trying to develop all the flavours and aromas of the meat. Since February 2014, the european regulation features alsoén specíspecifically to the palette of teruel as a protected product of the same denominaci’re.

    The band of quality ensures that the hams come from pigs of selected species, born, bred, slaughtered and cured in Teruel province, and that throughout the process of development’n have complied a exhaustive list of requirements.

    We identify, for a start, the breeds of the animals. Coming from crossing of Duroc in the línea paternal and Landrace or Large White in the línea breast. The lures are identified by an indelible mark in the ear, in the figure, the c’I say of the explotaci’n from which it came. Allí is fed mainly with cereals grown in the province.

    The sacrifice is done in slaughterhouses registered in the area of production’re. But before you die you must make sure that the animals have not been medicated during the 15 días above. Must have at least 8 months of age, with a weight mínimo between 115 and 130 kilos. The males must be castrated prior to their entry to the cebadero and females should not be in heat to be sacrificed. Once in the slaughterhouse, the pigs remain allí a míminimum of 12 hours. During this time they should not be fed and given &number;only sweetened water. This ensures the level id’neo of az&menu;cares in the m&number;muscles and helps to eliminate the consequences of the depletion of the transport.

    once despiezado the animal, the next phase is the phase of salacious’n and washing. First add the salts to the muscle mass to promote the deshidrataci’re. Then wash the piece to remove the adhered salt. Then begins a período of settlement in cámaras of frío mínimo de 60 días for the hams and 30 to the vanes. Allí is located at a temperature of 3 to 6 degrees, with a relative humidity equal to or greater than 70%. The salt diffuses into the interior of the piece, remove stainsámoving the water slowly.

    más outstanding of the characterífeatures a jam’n or palette Denominaci’n of Origin of Teruel passes through the following step: the curaci’n and maduraci’n of the piece. In this phase is to produce the reactions bioquímicas that give the flavor and aroma character’forecast. In a período with a length’n mínima of 14 months for hams, and 9 for the blades, they are exposed to a character’features climáticas excellent for the aging of the product, characteristic of the dry climate and fríor of the province. Configures the main differentiator of the hams turolenses. In the natural dries it combines the tradition’n craftsmanship with the méall control and development’n más modern. The requirements of the Denominaci’n of Origin the sit&number;an at least 800 metres above sea level.

  • 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 .

  • Pasta and Flours
  • 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.

  • 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 .

  • Confit Duck
  • Spanish cheeses
  • Salt and 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.

  • Black truffle
  • Wines


    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 - 12 of 31 items
Showing 1 - 12 of 31 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 .