Fruit of the best finely chopped and chopped Iberian pork meat (secret, fan and sirloin), the Torrencinas Iberian field bait sausage, is made following the same processes and recipes that have been passed from generation to generation in the Salamanca region of Guijuelo.

Salt, garlic, black pepper and natural spices are added to the top quality meats of the Iberian pigs raised in the local pastures.

The smoking, settling and curing process carried out is never less than four months, since only by giving time to time we achieve the extraordinary flavors for which we are known all over the world.