Of Iberian pig meat, striated and mixed well, you get a special kneading chopped after a rest of 24 hours, is stuffed into artificial casings FIBRAN type, holding 12 to 15 days at controlled temperature and humidity, to end of 5-8 days in most natural healing.

Cure: 20 to 25 days

Approximate weight: 400 to 500 grams.