Prepared with pig meat, added fat and blood, and certain condiments as the salt, pepper, cumin among others. In the final stage of elaboration, it is cured in hothouses of oak firewood that confers a characteristic flavor.

Aspect - A dark, shining color has been acquired from the fumage process.

Suggestions - It can be consumed raw, baked in the live coal or cooked to serve of accompaniment to some typical plates.

C.A. - Controlled Atmosphere