Torrezno, a tasty indulgence from the soul of Spain

by | Oct 25, 2013

Image

This snack is a typical Spanish tapa , especially in some inland areas. Torreznos are obtained from pork belly, marinated and once dried, cut into strips and fried in olive oil. The result is a very tasty and crunchy appetizer, just depending  on the way it should  be fried.

It’s a simple dish, but it has its tricks. The proper frying method is as it follows: the bacon has to be at room temperature and cut into slices 1.5 to 2 cm wide. In a pan with a little extra virgin olive (only cover the bottom) and before heating it, lay the slices always with the crust down. Heat the pan at very  low temperature, let them frying for 30-40 minutes. Then, take them out of the pan and let cool . Finally , heat the same pan with the same oil and fat at a high temperature and brown the Torrezno until the crust gets crispy.

In a province of Castilla-León , Soria, where torreznos are so typical , ten producers have joined to achieve a quality certification mark . Torrezno de Soria ensures that the pork belly is obtained , cut and treated according to traditional standards to offer its  best flavor and taste. Traditionally , the part of the pig from which the bacon is chosen  was called ‘ the soul ‘. Today, that ‘soul ‘ has become a gastronomic flag thet coul arrive soon to the Pacific NW.

Image

Although it is very tasty snack , has a high fat content. However, many of these are unsaturated fatty acids , especially if fried in olive oil . In any case , we recommend a responsible consumption, within a balanced diet.

2 Comments

  1. Gridi

    In Soria is known as “torrenillo”. It’s a wonderful snack if you take it with a “caña”

    Reply
  2. Virginia Annison

    Are you able to send Torrenzo to Lanzarote?

    Reply

Trackbacks/Pingbacks

  1. DENOMINACIÓN DE CORDERO LECHAL | PLATOS TIPICOS DE CASTILLA Y LEON - […] Torrezno, a tasty indulgence from the soul of Spain (theyummybull.com) […]

Submit a Comment

Your email address will not be published. Required fields are marked *

2 Comments

  1. Gridi

    In Soria is known as “torrenillo”. It’s a wonderful snack if you take it with a “caña”

    Reply
  2. Virginia Annison

    Are you able to send Torrenzo to Lanzarote?

    Reply

Trackbacks/Pingbacks

  1. DENOMINACIÓN DE CORDERO LECHAL | PLATOS TIPICOS DE CASTILLA Y LEON - […] Torrezno, a tasty indulgence from the soul of Spain (theyummybull.com) […]

Submit a Comment

Your email address will not be published. Required fields are marked *

RELATED POSTS

Saddle restaurant: from a splendid past to a promising future

Saddle restaurant, opened in October 2019, is heir to the legendary Jockey restaurant, the first luxury restaurant in Madrid founded in 1945 by Arsenio Martínez Campos y de la Viesca, a Spanish high society politician, as related by his great-granddaughter...

On a road trip through the Spanish ecological map

There was an uncontained joy in the environment and very special energy. It was the first time in a long time that exhibitors participating in Organic Food Iberia left their virtual bubble to participate in a brick-and-mortar fair. Those fairs in which samples of...

Rice from Aragon, a high-altitude product

Not many know that Aragon, the Northeast under the radar Spanish region, has been producing rice since the 19th century. Although, indeed, its cultivation is quite a testimonial. Around 4,500 hectares compared to other communities such as Delta del Ebro, Valencia,...

Saddle restaurant: from a splendid past to a promising future

Saddle restaurant, opened in October 2019, is heir to the legendary Jockey restaurant, the first luxury restaurant in Madrid founded in 1945 by Arsenio Martínez Campos y de la Viesca, a Spanish high society politician, as related by his great-granddaughter...

On a road trip through the Spanish ecological map

There was an uncontained joy in the environment and very special energy. It was the first time in a long time that exhibitors participating in Organic Food Iberia left their virtual bubble to participate in a brick-and-mortar fair. Those fairs in which samples of...

Rice from Aragon, a high-altitude product

Not many know that Aragon, the Northeast under the radar Spanish region, has been producing rice since the 19th century. Although, indeed, its cultivation is quite a testimonial. Around 4,500 hectares compared to other communities such as Delta del Ebro, Valencia,...