Common usage in all the Iberian Peninsula to conserve the pig meat, in order to be consumed a log time after the slaughter. Product confectioned from the back quarter of the pig, dived in salt during a certain period of time and spiced with salt and colorau powder among others. Later exposed to cold and smoked in oak firewood.

Suggestion - the cut in sufficiently fine slices is advised, to serve of aperitif, or as complement of a good regional bread. However, it can also be used as main plate, fried or baked, in this case advising the cut in thicker slices.