Gastronomia De Aragon
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CARNE DE ALTA CALIDAD.
Las condiciones de un territorio,Razas autoctonas:Rasa Aragonesa,Roya Bilbilitana,Ojinegra de Teruel.
Se ha considerado desde antaño una carne de elevadacalidad.
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El Ternasco de Aragon, es alimentado desdesu nacimiento con leche materna y cereales.Con una edad inferior a 90 dias es sacrificadocon un peso entre 8'0 y 12'5 kg.
El consejo regulador de origen de Aragon, controla quelas canales de la mejor calidad llegan al mercado.
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JAMON DE TERUEL
El proceso de curacion de los perniles es de 12 a 14 meses, en secaderos situados a una altitud minima de 800 metros. Las piezas nunca tendran un peso inferior a 7 kg, optimizando Su garantia y calidad con un peso entre 8 y 9 kg. Recientemente la union europea la ha reconocido como denominacion de origen protegida. (D.O.P).
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LONGANIZA DE GRAUS
Es uno de los embutidos tradicionales y tipicos de Aragon,a la brasa, frita o combinada con otros productos, es....espectacular.
Fue el primer producto que conto con la "C de Calidad".Se obtiene de carne de cerdo picada con mas del 70% de magro se embute en tripa natural y se deja secar.
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Los colorantes no forman parte de esta elaboracion.Las especias admitidas,en general, son naturales de la comarca Se permite introducir el toque personal de los artesanos.
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