Smoked product gotten from the pig head free of bones. Placed in pickling brine with water, salt and other condiments, during a certain period of time. Passing this time gives beginning to the thermal processing passing for the smoke phase (oak firewood). It is followed stabilization in a chamber with temperature and controlled moistness until the product reach the necessary conditions to be packed.

Suggestions - It can be consumed cooked or baked in the oven, as accompaniment of several plates.