• Its production is similar to that of chorizo, although with important differences. The meat is high quality lean pork, cleaned and devoid of any build-up of fat and other blemishes. The meat is diced manually only with a knife, trying to cut pieces of a suitable, regular size. It is then seasoned with sweet paprika, salt and garlic, and remains for 24 hours in a cold environment.
  • It is stuffed into a perfect clean gut, with attention to the folds of the gut, trying to prevent air pockets. The cycle of curing and drying is longer than the rest of the embutidos, due to the thickness of this product and the need for a slower process to reach the desired levels of aroma and flavour.