Torreón Iberian Pastrami is made with Iberian pork, specifically with the mogote, a very unique and succulent cut extracted from the head of the loin.
This piece contains good infiltrated fat, healthy intramuscular fat that provides great juiciness and powerful flavor. To prepare this exclusive sausage, at Torreón we have an original recipe from our head chef Javier Fuentes. The mogote is prepared in brine including a careful selection of spices, such as oregano, cloves, pepper and nutmeg, among others. After several days of curing, the piece is wrapped in another mixture of dry spices, baked at low temperature and smoked naturally in beech wood.
It is a laborious process that results in an Iberian Pastrami of excellent aroma and flavor.
The consumption of Iberian Pastrami is ideal in snacks or sandwiches, sliced very thinly and combined with a mild sauce or pickles that contribute to extol its smoky nuances and incredible texture.
Family company with a long experience in the elaboration of products from the Iberian pig and with an important trajectory in overseas markets.
Its facilities integrates in the same location: cutting room, sausage factory, hams dryer, cold storage and boning and slicing rooms, which allows a strict control of the production and the quality of the elaborated.
With an important dedication and care in the selection of the Iberian pig, coming from the south of Spain, they obtain an excellent regularity in their pieces and a valued capacity of adaptation for the each client.
It also has a demanding quality department, with which it manages the IFS, "Norma del Ibérico", SAE and ECO certification.