Smoked product gotten from the feet of pig, added with some condiments as water, salt and spices. After the addition of condiments the product is to matur during a certain period of time, passing this stage the product follows for the hothouse where it suffers the thermal processing and fumage. Later is the stage of stabilization (controlled temperatures and moistnesses) until reaching the ideal conditions for its packing.

Suggestions - It can be consumed cooked or baked, as a temper or accompaniment to diverse plate.