Where it comes from
Province-wide (pig slaughter) · Purchena · Huécija · Almanzora · Alhama de Almería
The torta de chicharrones marries sweet and savoury without asking permission: flour, lard, pork cracklings and sugar. It is born of the matanza, when the lard and cracklings are freshly made, so it lives between November and February with Christmas in the middle: a winter sweet that gets cut into portions and vanishes.
It is one of the province's desserts: in Purchena it belongs to the matanza alongside migas with tajadas and home-cured meats; in the Almanzora people speak of "tortas de chicharrones y manteca", and Huécija counts it among its sweets.
To try it without waiting for a matanza, Productos Dicel keeps it in its pastry catalogue in Alhama de Almería, next to the torta de manteca, the pan de aceite, aniseed roscos and the Alhama rosquillas.
What it is made with
- Flour
- Lard
- Pork cracklings
- Sugar
- Panadería Productos Dicel
- Churrería Campohermoso Hnos. Hernández Puertas
- Productos Dicel (Alhama de Almería)