They say the hard part isn't arriving, but staying. And Torreón Iberian Pastrami is here to stay in haute cuisine. Not only because of its powerful and balanced flavor, nor because of the succulence provided by the infiltrated fat of the Iberian pig, but because it's a product that opens doors to creativity. A cut with character, cherished from its origin, that is adding a very special touch to the way cured meat is processed in the hospitality industry.
More and more chefs are incorporating it into their menus as a gourmet option with delicious possibilities. From versions of the classic New York sandwich to sophisticated offerings that combine it with truffles, grilled vegetables, or international sauces. The result: dishes that surprise, captivate... and often become the most ordered items on the menu.
Check out some of the places in Spain where you can find it:
Sin in Baqueira
At the foot of the slopes, with views of the snow and the soul of a ham bar, Pecado Baqueira is a place where Iberian cuisine also shines. Freshly cut cured meats, steak tartare, truffle omelet... and, of course, its famous hot dog-style pastrami brioche , with honey mustard sauce and a fresh touch of chives. Josué Acosta, the soul of the project, assures us that it has been the "revolution of the year" at the resort. And we're not surprised: the contrast between the cold outside and that warm, tasty bite is simply addictive.
PopeDeli in Valencia
If you thought pastrami was just for delicatessens, PopeDeli is here to break the mold. From their new location under the Ultramarinos Pope banner, they're offering a tribute to the legendary Katz's in New York, but with a traditional essence. A Torreón Iberian pastrami burger on a bun , with cured cheese, lettuce, tomato, and romesco sauce. Served with fries and coleslaw, this creation proves that gourmet can also be fun, straightforward, and without posturing.
Tatel in Madrid
Located on Paseo de la Castellana, this elegant restaurant founded by Rafa Nadal, Pau Gasol, Cristiano Ronaldo, Manuel Campos, and Abel Matutes Prats is synonymous with Mediterranean style and excellence. Executive Chef Juan Antonio Medina has a lively and elegant menu, which recently included a surprising combination: grilled leek with Torreón Iberian pastrami . A recipe that plays with textures and brings out the umami and juicy flavor of pastrami. Live music, impeccable service, and a sophisticated atmosphere make the experience an accessible luxury.
The Market Tailor Shop in Salamanca
Let's start at home. La Sastrería del Mercado, in Salamanca , is already a culinary landmark with two offerings: Atelier, where the produce takes center stage with a cuisine that respects tradition, and Taberna Castiza, a more relaxed option, perfect for tapas or enjoying on the terrace. Both spaces boast a Torreón Iberian pastrami brioche with Japanese mayonnaise and pickles . A signature bite that perfectly reflects the importance of innovation without losing the soul of the product.
The vision of our chef Javier Fuentes
We couldn't close this list without mentioning the man who helped shape our Iberian pastrami recipe : Chef Javier Fuentes . Together with Marta, Production Director at Torreón and the third generation of the family, he developed this gem, creating a versatile, tasty, and distinctive product. His signature dish is a testament to this: a pastrami sandwich with truffle mayonnaise, sweet and sour pickles, and Manchego cheese . A perfect balance between the classic and the unexpected.
Torreón Iberian pastrami is more than a fad: it's the natural evolution of Iberian ham toward new ways of enjoying it. And these chefs and restaurants have understood this perfectly, resulting in a result that improves and elevates it. Because when you combine good produce and good handling, what you put on the table speaks for itself.
