These pieces of bacon, generally fried and accompanied by their crispy skin, are little bites of heaven. They are experiencing something of a revival and have become the star dish on bar and restaurant menus. To create the perfect "torrezno," you need to start with a high-quality bacon, preferably Iberian. When fried, the rind puffs up, giving it a crispy texture; the fat becomes creamy; and the meat acquires an incomparable juiciness— a combination of flavors that creates an unforgettable tapas dish.


  • Title: Torreznos
  • Rights: Real Academia de Gastronomia
  • Photographer: David de Luis

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