We cook the spaghetti. We cut the Iberian jowl and fry it until it is nice and toasted. (Remove a little of the oil when you take it out by placing a piece of paper on the plate). We beat two egg yolks and add: the juice from the jowl, grated cheese, a little of the broth from the spaghetti water, black pepper and a pinch of salt. We wrap the pasta well with the sauce and roll it up like a pro. We put the jowl on top. And enjoy!
A delicious burger that is not just any burger, the exquisite Torreón Iberian meat is combined with the juiciness and delicate flavour of the Iberian jowl.
We have created the FIRST IBERIAN PASTRAMI, a genuine TORREÓN cold cut, exclusive, delicious and unique in the world. Here is a recipe to enjoy it.
This recipe is the perfect combination of simplicity and elegance. The classic snack that never fails, perfect for any meeting or special event.
The 100% Iberian Bellota Shoulder is the most valued by our customers. They say it is because of its juiciness, its low level of salt and its intensity. Do you dare to try it?
It is made by our Iberian artisans with the upper part of the acorn-fed loin. We have limited units of this exclusive and different piece.
With more than 150 5-star reviews (Tripadvisor and Google) we have positioned ourselves as the best gastronomic experience in Salamanca.
