Elaborated with a combination of pig meats and some perforated fats that are flavoured with garlic, salt, etc. remaind like this during a certain period of time. Is then full in pig gut and later submitted to a drying process that in the final phase is added smoke of oak firewood. It is followed by a stabilization phase with temperature and controlled moistness until reaching the excellent conditions to be packed.

Aspect - It has a cylindrical form and colored shining color.

Suggestions - Given its versatility, it can be consumed raw, be roasted in the live coal or adobe barbecue with brandy. It can also be fried in oil, cooked or stewed to serve as accompaniment of plates of the Traditional Portuguese cousine.

C.A. - Controlled Atmosphere