Smoked of single part (center of the pig feet), product placed in pickling brine with water, salt and spices. In the end of this stage the product is submitted to the thermal treatment with a smoke phase, later is followed by a stabilization phase with controlled temperatures and moistnesses, that elapse until the product is proper to pack.

Aspect - Has the proper form of the leg and presents a shining chestnut color.

Suggestions - It can be consumed cooked or baked in the oven.