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The field-fed Iberian chorizo from the Torrencinas house has a powerful and very recognizable flavor, made with the noblest meats of the Iberian pig (feather, secret, fan), mixed with paprika, garlic, oregano and salt, natural spices of the highest quality. quality. The Torrencinas field bait Iberian chorizos are baked in our low humidity rooms for a few days to later be stored in traditional cellars without light for between 3 and 5 months. The selection of the best Iberian meats, the artisanal processes of smoking, setting, curing and the natural ingredients, produce the incomparable Iberian chorizos de bait e campo, of international prestige.
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Fruit of the best finely chopped and chopped Iberian pork meat (secret, fan and sirloin), the Torrencinas Iberian field bait sausage, is made following the same processes and recipes that have been passed from generation to generation in the Salamanca region of Guijuelo. Salt, garlic, black pepper and natural spices are added to the top quality meats of the Iberian pigs raised in the local pastures. The smoking, settling and curing process carried out is never less than four months, since only by giving time to time we achieve the extraordinary flavors for which we are known all over the world.
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The acorn-fed Iberian chorizo from the Torrencinas house has a powerful and very recognizable flavor, made with the finest meats of the Iberian pig (feather, secret, fan), mixed with paprika, garlic, oregano and salt, natural spices. The acorn-fed Iberian chorizos Torrencinas are baked in our low humidity rooms for a few days to later be stored in traditional cellars without light for between 3 and 5 months. The selection of the best Iberian meats, the artisanal smoking processes, the settlement, the curing and the variety of natural foods, which provide our Iberian pigs, the Salamanca and Extremadura pastures, produce the incomparable acorn-fed Iberian chorizos, of international prestige .
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Fruit of the best finely chopped and chopped Iberian pork meats, secret, fan, sirloin, the Torrencinas acorn-fed Iberian sausage, is made following the same processes and recipes that have been passed from generation to generation in the Salamanca region of Guijuelo. Salt, garlic, black pepper and natural spices (and the occasional secret ingredient!) Are added to the top quality meats from the Iberian pigs raised in the local pastures. The smoking, settling and curing process carried out is never less than four months, since only by giving time to time we achieve the extraordinary flavors for which we are known all over the world.
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Like the rest of our cured products derived from the Iberian pig, the Torrencinas Iberian field bait tenderloin has been prepared following ancestral processes and recipes from the Guijuelo region. After being marinated with natural salt, paprika, garlic and oregano, it is stuffed into collagen casings and smoked in our traditional smoke bells, the same ones that our ancestors used at the end of the 19th century. The loin is then settled in the dryers with controlled temperatures and humidity and is left to cure naturally in the cellar for a minimum of 6 months. The extraordinary quality of the meat, the meticulous artisanal processes and the elaboration time, produce the great juiciness and flavor characteristic of the Iberian field bait loin, it has a high content of oleic acid.
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The Cebo de Iberico ham (white seal) is the quality designation of Iberian pigs raised in intensive and fed with natural feed. Iberian hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south, protected by the Gredos mountains. , Béjar and Francia, finishing their refinement in the cellars in darkness and silence.
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The Iberian field Cebo Ham (green seal) is the quality denomination of Iberian pigs reared extensively and fed with pastures and natural feed. The Iberian field bait hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south protected by the Gredos, Béjar and Francia mountains, finishing their refinement in the cellars in darkness and silence. Long curing periods for at least 36 months for Iberian field bait ham.
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The Cebo Ibérica shoulder (white seal) is the quality designation of Iberian pigs raised in intensive and fed with natural feed pastures. Iberian bait shoulders are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south protected by the mountains. de Gredos, Béjar and Francia, finishing their refinement in the cellars in darkness and silence. Long curing periods for at least 24 months for the Iberian bait shoulders, following the traditional method of salting in a pile, which produce the celebrated quality of the Iberian shoulders of the Rodilla & González brand.
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The Cebo Ibérica shoulder (white seal) is the quality designation of Iberian pigs raised in intensive and fed with natural feed pastures. Iberian bait shoulders are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south protected by the mountains. de Gredos, Béjar and Francia, finishing their refinement in the cellars in darkness and silence. Long curing periods for at least 24 months for the Iberian bait shoulders, following the traditional method of salting in a pile, which produce the celebrated quality of the Iberian shoulders of the Rodilla & González brand.
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Piece The Cebo de Iberico ham (white seal) is the quality designation of Iberian pigs raised in intensive and fed with natural feed. Iberian hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south, protected by the Gredos mountains. , Béjar and Francia, finishing their refinement in the cellars in darkness and silence.
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Piece Cebo Iberico ham (white seal) is the quality designation of Iberian pigs raised in intensively and fed with natural feed. Iberian hams are subjected to a slow curing process in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows, so that the dry air from the north enters and avoiding the humid air from the south, protected by the Gredos mountains. , Béjar and Francia, finishing their refinement in the cellars in darkness and silence.
