Stone Ground 'Turrón de la Piedra' is the ultimate turrón, never before available to the public. The first producer in Spain to offer artisan stone ground turrón to consumers is Juan Antonio Sirvent Selfa, makers of 1880 Turrón.

What sets it apart from all of the rest is a dash of fresh lemon juice, and a pinch of cinnamon. It adds a touch of lightness.

Until today, stone ground turrón was only available to the masters and the workers and their families. It was never sold commercially.

Packed in an attractive beveled wooden box secured with sealing wax, 'Turrón a la Piedra' gives you the opportunity to try for the first time this 'jewel' from the artisan turrón makers.

Turrón de Piedra was traditionally made by the turroneros to give to the rest of the workers and their families at Christmas time. Typically the workers would bring their own almonds and ingredients to the factories and each would produce his own stone ground turrón for family holiday gatherings.   (more info)

Stone Ground 'Turrón de la Piedra' is the ultimate turrón, never before available to the public. The first producer in Spain to offer artisan stone ground turrón to consumers is Juan Antonio Sirvent Selfa, makers of 1880 Turrón.

What sets it apart from all of the rest is a dash of fresh lemon juice, and a pinch of cinnamon. It adds a touch of lightness.

Until today, stone ground turrón was only available to the masters and the workers and their families. It was never sold commercially.

Packed in an attractive beveled wooden box secured with sealing wax, 'Turrón a la Piedra' gives you the opportunity to try for the first time this 'jewel' from the artisan turrón makers.

Turrón de Piedra was traditionally made by the turroneros to give to the rest of the workers and their families at Christmas time. Typically the workers would bring their own almonds and ingredients to the factories and each would produce his own stone ground turrón for family holiday gatherings.

'Turroneros' have always preferred the hand ground - stone ground - turrón for their own personal use at Christmas time.

Stone ground Turrón is made of toasted 'Marcona' almonds, sugar, lemon and cinnamon. The process of toasting the almonds is critical to its success. If the almonds are toasted too much the flavor can become bitter, yet if not toasted enough, the full flavor of the almond is not attained. The skill of the master turrón maker is to achieve a perfect balance.

The name 'Turrón a la Piedra' refers to the next step in the process. Once the toasting process is complete the roasted almonds are ground by hand on large stone blocks (piedras).

The process of grinding the almonds must be precise. If the almonds are not ground enough, the mixture is too granular. If, on the other hand, the almonds are crushed to a powder, the mixture becomes sticky.

Next the turroneros slowly add sugar to the finely ground almonds; and finally they add the natural spices of lemon and cinnamon which are not only flavorful, but richly enhance the aroma of the turrón.

If you enjoy turrón jijona (turrón blando), you will especially like this bar. Of all of the varieties the Sirvent family produces at 1880, this one is the favorite - a very special cinnamon, almond bar.
  (less info)