• CHACINERA TRADITION

    We are pioneers in a region of pioneers. Pioneers of the charcuterie industry in the province of Salamanca. Pioneers of curing, marketing, and distributing cured Iberian pork products from Guijuelo.

  • RAW MATERIAL OF UNSURPASSED QUALITY

    We offer our customers the finest local raw materials, from traditional cuts (loin, sirloin, ribeye, etc.) to the new cuts required by today's demanding cuisine (secreto, cheek, pluma, etc.).

  • ONE MISSION

    Torrencinas and Rodilla&González, two brands from a single company with a very clear mission: to maintain the high standards employed for decades in the Guijuelo region's sausage industry.

This is how we work

Profiling of parts

Once the pieces are received from the slaughterhouse, they are prepared to begin the curing process. This process involves shaping and removing any remaining fat from the piece, whether ham or shoulder, to give it its characteristic shape. The weight of hams when received at the factory is typically around 14 kg, while shoulders weigh around 8 kg per piece.

Salting Process

Once the pieces are graded, depending on their weight, they are transferred to the salting room to be completely covered with sea salt. In Torrencinas, this process is done manually, placing the hams and shoulders in rows one by one. A few levels are raised from the floor so that the pieces at the bottom don't bear too much weight. The length of time depends on the weight of each piece, usually around one day per kilogram of weight.

Drying phase

This phase is a resting period for the pieces, allowing the fat to seep into each piece. The time ranges from 3 to 9 months depending on the weather conditions that favor or hinder this process. This stage usually occurs during the spring and summer months, allowing the pieces to gradually begin to warm up.

Natural and final healing

The pieces move from the drying rooms to the cellars. Here, the temperature is lower, so humidity increases. This is when the piece acquires its color, flavor, aroma, and texture. This is a long time depending on the piece; Torrencinas has a curing process of around 20 months for shoulders and 4 years for hams, depending on the weight of each piece.