Torresmos prensados
Posted: Fri Jul 24, 2015 9:12 pm
In Portugal pork skin is chopped, rendered and pressed to make a solid block of scrummy skin and meaty bits called torresmos (actually there are a variety of types of torresmos, the type I am describing are sometimes known as torresmos prensados to differentiate them fro the loose and crunchy ones that are similar to pork scratchings). The final block of torresmos is anything from 'hard' to 'rock hard' and thin slices are shaved off the block with a knife and eaten with bread, or just on their own as you would salami.
Anyway I came across this video that shows how they are done - it's in Brazillian Portuguese, but the pictures will probably show you all you need to know.
The fat is likely to contaminate a wooden cider press, but a stainless press for heather honey would work quite well...
http://www.obagastronomia.com.br/torres ... a-da-roca/
Anyway I came across this video that shows how they are done - it's in Brazillian Portuguese, but the pictures will probably show you all you need to know.
The fat is likely to contaminate a wooden cider press, but a stainless press for heather honey would work quite well...
http://www.obagastronomia.com.br/torres ... a-da-roca/