A unique local haggis


 We are back on the canal quiet quickly and it is a day for rural happiness and observations on the Region of Aragon.  In population terms it is small.  Av=bout 325,000 people live here - of which half live in Zaragoza.  It is split into three provinces, Huesca, Teruel and Zaragoza.


Lets talk about food.   With its lush Pyrenean pastures, lamb, beef, and dairy products are, predominant in Aragonese cuisine . Also of note is its ham from Teruel ; olive oil from Empeltre and Arbequina ; sausage from Graus ; rainbow trout and salmon, boar, truffles and wild mushrooms from the upper river valleys of the Jacetania , Gallego , Sobrarbe , and Ribagorza regions; and wines from Cariñena , Somontano , Calatayud , and Campo de Borja ; and fruits, especially peaches, from its fertile lower valleys. The region also features a unique local haggis , known as chireta , several interesting seafood dishes, including various crab pastes, which developed from an old superstition that crabs help prevent illness, and sweets such as "Adoquines del Pilar" and "Frutas de Aragón" . There are also other sweets like "Tortas de alma" from Teruel and " Trenza de Almudevar " or "Castañas de Huesca" from Huesca .


Chireta is made up of the intestines, tripe, neck meat, minced liver including heart and lungs of sheep. Rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper are added.






In 2002, a Somontano meat packer initiated a chireta festival, which has been running every year since then, around the third weekend of October. In 2002, they achieved a record entry in the Guinness World Records for the longest and heaviest chireta in the world: 103.75 m long, weighing a total of 220 kg.


He wend by the works of Hormigones y aridos Tauste S.L  It has no websites or reviews.



And so we progress.

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