Elaborated with a seleccion of pork, cut in small fragments, with chili, salt, garlic, piri-piri, among others. The wadding is made in swine gut and later it is submitted to a thermal treatment that includes a smoke phase with oak firewood. Is followed by stabilization of the product with controlled temperatures and moistnesses until being ready to pack.

Aspect - Horseshoe form , has a cylindrical and chestnut color.

Suggestions - By being very versatile, it can be consumed, raw, be baked, fried or even, cooked to serve of accompaniment in some plates of the Traditional Portuguese cousine.

C.A. - Controlled Atmosphere