Sausage made with a combination of carefully selected pork, shoulder and flank, cut into relatively large pieces and seasoned with ground pepper, wine, salt, spices and preservatives. It has an irregular oval shape with a reddish browncolour; its length varies between 15 and 20 cm, its approximate diameter is 120 mm and its weight is 1,200 kg.
Treatment: Heat and smoked from holmoak
Storage: Keep it in a cool and dry place
Validity: 120 days
Suggestions: To be consumed raw sliced very thinly as an aperitif, or with a good regional bread