Product consisting basically of meat and fat of pig, treated for pickling brine and submitted later to thermal treatment. After this phase the product still in the hothouse suffers a fast cooling through current cold water and follows for the chamber. Is full in inert, resistant and impermeable artificial gut (in the case of filete gut) or placed ,in inox forms (in the case of filete bar). In this last case, the product later is removed from the forms and packed.

Aspect - The end item must be presented lightly wet and of more or less intense pink color.

Suggestions - Favours to its firm texture is possible to cut itself in consistent slices that can be used, in sandwich, salads, pizzas, etc.