The Torreon Blog

En Torreón nos gusta contar la montanera con claridad: qué es, por qué importa y cómo la seguimos para que luego, en bodega, todo tenga sentido. Tanto si este es tu primer contacto como si ya la conoces de otros...

Si te has preguntado alguna vez por qué el ibérico “sabe a ibérico”, la respuesta no está solo en la dehesa y la bellota. Está, sobre todo, en sus genes. El cerdo ibérico es una raza mediterránea con una biología...

Septiembre huele a libros nuevos, mochilas preparadas y agendas que vuelven a llenarse. Después del verano toca regresar a la rutina, pero eso no significa renunciar al disfrute. En Torreón creemos que cada día merece un pequeño festín, y nada...

Summer is synonymous with terraces, gardens, dinners under the stars, and celebrations that last well into the night. And at Ibéricos Torreón, we know that a good Iberian ham or cured meat is a perfect fit for these gatherings. But...

When a Torreón ham reaches its optimal curing stage, another stage of its journey begins: the delight and enjoyment of those who savor it. And some of those destinations couldn't be more special. Today we want to share with you...

I'm Laura García, Export Director at Ibéricos Torreón, and today I want to tell you a story that touched me deeply. Because it's not every day you find yourself standing in the middle of a small town square in Salamanca,...

Here we are again with the second part of the interview with our expert master carver José Luis Hernández. If you missed the first part, here's the link . And without wasting any more time, we'll continue sharing very interesting...

Slicing Iberian ham is not just a technique, but a true art that combines precision, respect for the product, and a deep understanding of its physiognomy. Our expert José Luis Hernández, a master ham cutter with over 15 years of...

At Ibéricos Torreón, each of our products carries the essence of the pasture, the artisanal care, and the family tradition that defines us. Today, we invite you to join us on a full-year journey through the production of our Iberian...

Autumn is timidly appearing among the oak and cork oak forests of the pasture. The ground is covered with a carpet of dry leaves and, most importantly, we can already see the precious acorns that will feed our Iberian pigs....

In the breeding of the Iberian pig there is a period of special relevance in which the animals acquire the specific characteristics that finally give rise to our magnificent Torreón acorn-fed Iberian hams . We are talking about the Montanera,...