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Argal production centres are located in the most traditional Spanish regions to achieve the most authentic flavours

Fregenal de la Sierra (Extremadura)

In the heart of the Extremaduran Dehesa lies a village abounding with tradition. Here Ibérico pigs are reared and fed not only on acoms and pasture, but also on air, sun, clouds, mountains...This accounts for their Ibérico nature, unique and unmistakable

Lumbier (Navarre)

Our company came into being at the foot of Pyrenees, in one of the regions with deep-seated traditions in the production of salamis. A land of traditions and contrasts, in which we still continue processing our salamis with the guidelines of master craftsmen: raw materials of the highest quality and recipes provide that everlasting good taste.

Miralcamp (Catalonia)

The region is known for, among other things, its diverse cuisine and culinary traditions. From these culinary traditions, heavily influenced by the Mediterranean culture, we inherited very characteristic naturally dried sausages, such as fuet or longaniza de payés. At Argal we prepare these products according to traditional recipes.