Torreznos recipe, a delicious and crunchy tapa

We all like to enjoy some good tapas, and it is really nice to know how to make them at home to eat them whenever we want. This is the reason why we are sharing with you how to make the perfect torreznos! They are thick strips of bacon or pork belly that are fried in oil, characterized for having a crispy crust covered with bubbles. The name torreznos comes from the Spanish verb torrar, which means to roast something in the fire until it turns golden or brown.

It is said that the best torreznos are the ones from Soria, since there they have a high-quality bacon. In fact, torreznos are very easy to make, but you have to be patient because they are cooked on low heat. The result is totally worth it, though! Shall we start?


  • 700 g of marinated/adobo bacon or pork belly
  • Sunflower oil

How to make the torreznos recipe:

  1. Let the bacon dry at room temperature for 24 hours. Cover it with something in order to avoid residues falling on it.
  2. After that time, pour sunflower oil into a large frying pan. Enough to cover half of the bacon. Put it on medium low heat.
  3. While the oil heats up, cut the bacon into 2.5 cm (1 inch) strips.
  4. Place the strips in the frying pan with the crust facing down (being the surface in contact with the oil). Make sure they do not turn around. You can use two forks on each side to push them and prevent them from moving.
  5. Fry the torreznos for 30-40 minutes over medium heat. The oil should cover half of the torreznos.
  6. After a few minutes, bubbles will appear on the crust. Leave it in the position we have talked about until bubbles start to appear all over the surface.
  7. Turn to cook the sides and let bubbles form on them. Remember to fry the torreznos with a medium-low heat; it should not be high, since it would affect the crunchy result.
  8. Once the torreznos are covered with bubbles and the crust is golden, remove them from the frying pan and place them on kitchen paper to drain the oil.
  9. Let them cool down a little and enjoy! You can eat them warm or cold!
Homamade Torreznos

Recipe by: Pilar Fernández

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