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.
A family-owned business with extensive experience in producing Iberian pork products and a strong track record of international expansion. Its facilities are all located on a single site, including a cutting room, a sausage factory, a ham curing room, a cold storage warehouse, and boning and slicing rooms, which allows for strict control over production and the quality of the finished products.
With great dedication and care in selecting Iberian pigs from southern Spain (Extremadura and Andalusia), they achieve excellent consistency in their cuts and a highly valued ability to adapt to customer needs.
Their offerings are aimed at both the professional sector and gourmet consumers seeking authenticity and quality. What Torreón unique is its ability to transform each cut into a one-of-a-kind gastronomic and cultural experience.
It also has a rigorous quality control department, which manages IFS, Norma del Ibérico, SAE, and ECO certification.