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TAKE
AWAY

Spanish delicatessen products produced with the utmost care, and present in an attractive premium packaging.

Argal produces a wide reange or premium sliced products under the label “Take Away”. These products are prepared according to an innovative slow-slicing technology at low temperature, guaranteeing that organoleptical properties are better preserved.

Taste the amazing flavour of our delicatessen spanish products, and let your senses fly to Spain with every mouthful.

Iberico Cured Ham

The pinnacle of worldwide dry cured ham production and other products from the meat of the Iberian black pig! The ham is left to air-dry for at least 24 months in Bodegas or store houses, using natural mould. It makes for a very appetising starter.

Extremadura Ham

The special Serrano ham. This ham has a maturation period of at least 15 months and is made from the famous DUROC pig meat. Due to its long maturation period, the ham sports a unique, slightly nutty and very mild flavour.

Iberian Chorizo

They are air-dried for at least 12 weeks and matured with natural mould in Bodegas, or store houses. Seasoned with paprika from La Vera, garlic and oregano. Very tasty with a selection of rustic breads and olive oil.

Chorizo Vela

Original Spanish paprika-flavoured salami. The use of paprika, garlic and oregano results in a fantastic flavour.

Serrano Ham

Traditional specialties from the mountains of Spain. These air-dried and cured delicacies obtained their end flavour due to the use of sea salt and the long maturing period...

Salchichón Bread Shape

Original Spanish salami, Salchichon, in the popular bread shape. This air-dried, cured specialty gets its unique flavour through seasoning and the natural ageing process. It goes very well with Spanish cheeses, such as Manchego, paired with fresh white bread.

Trío Español

An assorted plate of Delicatessen meats: Serrano ham, Salchichon and Lomo (air-dried and cured pork loin)

Extremadura Selection

An assorted plate of Delicatessen meats: Lomo: cured pork loin, air-dried for at least 4 months, Iberian Salchichon: ham, air-dried for at least 12 weeks: at least 15 months air-dried extremadura ham