Turrón (Spanish), also known as Torrone (English) is a nougat confectionary customarily eaten as a Christmas sweet in Spain.
Turrón is typically made of honey, sugar, and egg whites, with toasted almonds or other nuts. It is usually shaped into either a rectangular tablet or a round cake. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts - peeled and roasted (the quality of the product is determined by the quantity of almond in the mix). The mix is then cooked a little longer and finally removed from the heat and cut into slices. Once cooked it becomes breakable when it is cooled.
Jijona and Alicante turrón are the most well known types of turrón, named after the location where they were created:
- Hard (the Alicante variety): A compact block of whole almonds in a brittle mass of eggs, honey and sugar; 60% almonds
- Soft (the Jijona variety): Similar but the almonds are reduced to a paste. The addition of oil makes the matrix chewier; 64% almonds
The first mention of Turrón in Spain is in a 1541 play by Lope de Rueda called "Los lacayos" (The Thieving Footmen.) The earliest recipe was discovered in "Manual de Mujeres" (Manual for Women) written in the 1500s.
Our Turron arrives from the town of Jijona from a company called Jose Garrigos, which was established in 1890 and is a master in the art of turron, producing Spain’s best Turron.
Conservas Nardin was voted Spain's best conservas for the last three years running. Their company's main goal is quality, both with regards to it product and its service. The close relationship between CONSERVAS NARDIN and the Port of Getaria, along with the family's extensive experience in the field of fresh fish, means the company has great knowledge of fishing, of the fish markets and of the optimum qualities of the different kinds of fish found in the area. Being present when the boats unload their catches allows the company to guarantee the quality of the fish and check that it is in line with the agreed specifications: fresh fish in season.
La Amarilla de Ronda, was founded with the idea of producing high-quality Spanish ecological extra virgin olive oils, made from the finest ecologically-cultivated raw materials, with the hope and intention of making them an internationally recognised product. La Amarilla originates from Andalusia in Spain, one of the most prestigious oil making areas of the world.
The Jamón Ibérico is the more luxurious of the two Jamón's. This is because the Ibérian ham comes from a pig called Pata Negra, which is distinguished by its darker colour and allowed to feed wildly for a portion of its life on acorns. The pigs used to make Serrano are a more common domesticated pig, but not to be underestimated. The quality and integrity of this brand is hard to match. Many brands of Spanish Jamon are now being imported into Australia, yet it is difficult to find a Spanish ham of this quality to compare to ours. The curing time of our products, is much greater than on other Jamon brands. The difference can be as much as 2 years on the Iberico de Bellota, instead with the Serrano the difference can be between 6 to 12 months. We allow our products to fully complete their curing processes while many of our competitors are only curing their products for the minimum time required, which obviously has a major impact on the end result.
Jamóndul Gran Reserva Serrano, is a market leader in Australia, and has been embraced and revered by the top end restaurants, delicatessens and other high end establishments. Like no other Serrano, this product continues to outstand restaurant owners and food fanatics as being far better in taste than the other hams on the market, this has been apparent in the blind food tastings we have done with competing products of late.