Torreznos are traditional Spanish tapas consisting of pork belly that's marinated, dried, cut into strips, then fried in olive oil.

The result is a deliciously crunchy appetizer that's served in numerous tapa bars across the country. Torreznos are the most typical in Soria, in the region of Castilla-León. Although the preparation of torreznos might seem simple, it has its tricks – the bacon needs to be at room temperature, while the slices should be 1,5 to 2 centimeters wide.

The bacon slices are placed in the pan with the crust down, then fried at low temperature for about half an hour, and after they've cooled down, they are fried once again, but this time at very high temperatures until the crust becomes as crispy and crunchy as possible.