Villar Crispy Soria Panceta (230g)

Villar Crispy Soria Panceta

Savour the true essence of Spanish gastronomy with our Crispy Soria Panceta, known locally as Torreznos de Soria. This popular Spanish tapa is a must-try for anyone seeking an authentic culinary experience. Crafted from premium pork belly, carefully cured and air-dried in the cooler climate of Soria, these torreznos boast a distinct flavour and texture.

Our pre-cooked Crispy Soria Panceta offers ultimate convenience without compromising on taste or quality. Each piece is expertly prepared, ensuring a consistent product that fries up beautifully every time. The curing process enhances the natural flavours of the pork, resulting in a rich, savoury profile that is both satisfying and incredibly moreish.

To achieve the perfect crispy fried pancetta, simply follow the easy cooking instructions (Yes, they need to be fried a second time). The result is a delightful contrast of textures: a tender, juicy interior beneath a gloriously crisp and bubbling rind. These torreznos are not just a snack; they are a culinary tradition, reflecting the simple yet profound flavours of Spanish heritage. Ideal for sharing with friends and family, or as a hearty accompaniment to your favourite Spanish beverages, our Crispy Soria Panceta brings a genuine piece of Spain directly to your home.

How the Spanish Enjoy Torreznos de Soria

Torreznos de Soria are much more than just crispy pancetta, they are a culinary institution, particularly in the province of Soria obviously but common all over the country. In Andalusia they are referrred to as chicharrones.

At their core, torreznos are strips of pork belly, typically from the lean and fatty parts, that have been cured, air-dried, and then fried until incredibly crispy. The magic lies in the contrast between the deeply savoury, tender meat and the incredibly airy, crunchy rind, which puffs up dramatically during cooking.

In Spain, particularly in bars and restaurants, you’ll often find torreznos served as a quintessential tapa. They are typically presented on a simple plate, perhaps with a wedge of lemon, and are perfect for sharing alongside a cold beer, a glass of red wine, or a local vermouth. They are considered a hearty, satisfying snack, especially popular during lunchtime or as an appetiser before a main meal.

When preparing torreznos at home, the goal is always that delightful combination of a tender, flavourful interior and an intensely crispy, puffed-up rind. For the raw, cured pork belly that Spanish households often buy directly from butchers or markets, the process usually begins by cutting the belly into strips of about 2-3 cm wide.

These strips are then typically placed skin-side down in a cold pan with sunflower oil. The heat is then turned to very low, allowing the fat to slowly render out for an extended period, often 45 minutes to an hour, or even longer. This slow rendering is crucial for achieving that signature bubbly, puffed rind without burning the meat. As the fat renders, the skin will start to bubble and soften. Once the skin is soft and pliable, and the fat has largely rendered, the heat is increased significantly.

This final high-heat frying, often with the skin side still down, is what makes the rind incredibly crispy and golden. Some people flip them over briefly to crisp up the meaty side as well. The cooked torreznos are then removed from the pan and often placed on paper towels to drain any excess fat before serving immediately.

For pre-cooked versions like this product, the process is much simpler, generally involving just high-heat frying until the desired crispiness is achieved, replicating that delicious crunch that Spaniards love. They are a beloved comfort food, deeply embedded in the culinary fabric of Soria and enjoyed by many throughout Spain.