The Marcona almonds are roasted until they release their oil.
Enric Garrigós is forty-five and spent fifteen years in Madrid selling insurance. Every December he went back to Xixona to help out in his father's workshop. Torrons de la Sarga is small: three people in autumn, one in summer.
When his father fell off a ladder in 2020, Enric asked for six months' unpaid leave. He never went back to the office. His youngest daughter goes to the village school and can already tell a good almond by its smell.
He says the big factories in Xixona make millions of bars. His makes as many as the season's almonds allow. If one year there are few, there is less turrón, and that is that.
