Elaborated with a seleccion of pork, without fat, cut in relatively great pieces. Placed in pickling brine with some condiments during a certain period of time. In the wadding is used the salty palaio of pig, being therefore variable in size. The product goes for the hothouse where it suffers thermal processing and submitted to the smoke phase.

Aspect - An approximately oval format but of irregular aspect and colored chestnut color.

Suggestions - It can be cut in slices and joined by homemade bread.

C.A. - Controlled Atmosphere