Elaborated with meat and selected lard, and added some condiments as the salt, garlic, mass of chili, etc. Full in natural swine gut and placed in the hothouse to proceed itself to the thermal treatment with stage of smoke. Finished this phase follows for the climate chamber where it will go to stabilize until being packed.

Aspect - They present horseshoe format of colored color, shining.

Suggestions - Is sufficiently versatile and can be consumed raw, be roasted in the live coal or in the adobe barbecue, fried or even cooked to serve of accompaniment to some plates of the Portuguese cousine.

C.A. - Controlled Atmosphere