Argal

Argal is a Spanish cured-meat company that began in 1914 as a family butcher shop on Calle de la Estafeta in Pamplona. Its registered office is in Zaragoza and its operations are run from Miralcamp in Lleida. The range covers cured ham and lomo, chorizo, salchichón, salami, fuet, longaniza and Iberian products.

The producer says it has passed a hundred years and sells in more than thirty countries. Beyond that its site gives few dates, so the story is told by plants instead: fuet and longaniza de payés at Miralcamp, chorizo, salchichón and salami at Lumbier, Iberian pigs and their products at Fregenal de la Sierra in the dehesa, hams at Teruel.

Its range: jamón serrano reserva, lomo curado and lomo embuchado, jamón de cebo de campo ibérico, chorizo and salchichón ibérico in 70 g packs, fuet and longaniza de payés. Argal belongs to the Consorcio del Jamón Serrano Español. The site names «jamón y lomo de Extremadura» and runs hams in Teruel, yet no PDO claim for Dehesa de Extremadura or Jamón de Teruel was found. Pâtés, cooked ham and turkey are not cured products.

The site organises Argal's catalogue by product family, and the plants follow the same split, so ham, fuet and chorizo each have a place of their own.

Sliced ham, chorizo and salchichón come in trays; ham also appears as a «centro de jamón» cut or as a whole leg sold with a jamonero stand. «Regio» salchichón and chorizo turn up in Open Food Facts.