NOBEL IBERIAN ANIMALS. PASTURES OF SALAMANCA AND EXTREMADURA. CAREFUL ARTISAN PROCESSES.
THE RESULT OF THIS UNBEATABLE COMBINATION? THE MEAT PRODUCTS D.O. GUIJUELO. IF YOU WANT TO TOUCH HEAVEN, TRY THEM!
In the pastures of Guijuelo in Salamanca, at the foot of Sierra de Gredos, the perfect combination of factors emerged.
From this impeccable combination, between mountain ranges, we have some of the best Iberian Bellota (acorn-fed) cured products in the world.
If we had tried to create it ourselves, we could not have made it any better!
Noble Iberian Animals
Since the Paleolithic era, a species of pig with very odd characteristics has inhabited the Charro peneplains. It’s medium size with pigmented skin, very little fur and short robust legs.
These animals have a remarkable capacity to store considerable quantities of lipids, which, by infiltrating the mascles, form the characteristic marbling that gives the meat its incomparable smoothness, texture and aroma.
The pastures of Salamanca
Passing from the mountains to the peneplains, our oak forests and even our pastures, have been and remain the essential support for the noble Iberian pigs.
The wise pastures of Salamanca offer the perfect amount of acorns to our animals at exactly the right time of year, allowing them to gain the ideal weight and nutrition to see them through the cold months of winter.
Careful artisan processes
Torrencinas is one of the longest standing experts in cured products in the region of Guijuelo in Salamanca.
We continue to preserve and use the same bodega, the same drying rooms and the same smoking huts that our ancestors built over a century ago!
The natural smokiness of our sausages, our location on the foothill of the Sierra de Gredos and the care we dedicate to our artisan processes, confers a unique character to our products, appreciated by our clients and connoisseurs worldwide.
Iberian Bellota hams and shoulders
Highly regarded worldwide, the products obtained by working the Iberian D.O. Guijuelo pig are celebrated for their unique flavour, which offers an unbeatable gastronomic and sensory experience.
The Iberian Bellota (acorn-fed) hams come from Iberian pigs reared in the extensive peneplains of the Charro countryside in Salamanca and the pastures of Extremadura. As per tradition, they feed on acorns from the gall oak and cork oak trees.
The Iberian Cebo de Campo hams (green label) is the quality denomination given to Iberian pigs which have been intensively reared and fed on natural pasture feed.
The hams and shoulders undergo a process of slow curing in natural drying rooms, where the temperature and humidity are controlled by opening and closing windows to let the try air from the north in while blocking the humid air from the south, protected by the mountain ranges of Gredos, Bejar and France. The process is completed in the bodega in darkness and silence.
The long curing phases produce the celebrated quality of Torrencinas’ Iberian hams and shoulders, lasting at least 36 months for the Jamon de Cebo de Campo Iberico and at least 60 months for the Jamon de Bellota Iberico.
Iberian Bellota loin
Just like our other cured products from the Iberian pig, Torrencinas’ Iberian loin is made following the processes and recipes used by Giujuelo’s ancestors.
After seasoning it with salt, pepper, garlic and fresh oregano, it’s stuffed in collagen casings and smoked in our traditional smoking huts. The same ones that were used by our ancestors at the end of the 19th century.
Then the loin is placed in the drying room with controlled temperature and humidity and it’s left to age naturally for at least 6 months.
The extraordinary quality of the meat, the meticulous artisan processes and the ageing, produce the playful character and flavour of the Cebo de Campo Iberico loin, which possesses a high level of oleic acidB.
Iberian Bellota chorizo
The Iberian Bellota (acorn-fed) chorizo from Torrencinas farm has a pungent and distinct flavour, made from the most noble cuts of meat of the Iberian pig (pluma, secreto, abanico), mixed with top quality natural condiments such as pepper, garlic, oregano and salt.
Torrencinas’ Iberian chorizo dry out in our low humidity room for a few days and are then transferred to the traditional dark bodegas for 3 to 5 months.
The selection of the best quality Iberian meat, the traditional smoking, drying and curing processes and the natural ingredients from the pastures of Salamanca, produce the unbeatable Chorizo Iberico Bellota of national and international prestige.
Iberian Bellota salami
Born from the best cuts of the pig (secreto, abanico, solomillo) finely diced and minced, Torrencinas’ Iberian Bellota (acorn-fed) salami is made following the same processes and recipes which have been passed down generation to generation in the Guijuelo region of Salamanca.
Salt, garlic, black pepper and natural spices (and some secret ingredients!) are added to the top quality meat of the Iberian pigs reared in local pastures.
The smoking, curing and ageing processes are never less than 4 months long, as only by giving them time can we achieve the extraordinary flavours which have made us famous worldwide.
Iberian Bellota longaniza
The chorizo Longanizas, the spicy chorizo and the salami are made following the same traditional processes and with the same attention to detail as the rest of Torrencinas’ Iberian cured products.
Shaped like a horseshoe or string, enjoy the delicate flavour of the Iberian Longaniza for an aperitif, as a side dish or for any other occasion!