Product prepared from the leg of the pig, boneless and cartilages free, that can include one or two parts. Product gotten through pickling brine, later pressed in profile pear-shaped and submitted to the thermal treatment. In the external face it presents subcutaneous fat that can easily be removed.

Aspect - This product must present a lightly wet surface, of more or less intense pink color. Its texture must be compact in order to allow the division in fine slices.