Sausage made with a combination of selected pork, shovels and streaky bacon, cut into small pieces and seasoned with ground pepper, wine, salt, garlic, spices and preservatives. It has a mild flavour which is conferred by a prolonged cure. It is cylindrical and has a reddish brown colour. Its interior is characterized by a perfectly connected and marbled mass, and it is reddish-colored uniform. Its length varies between 30 and 35 cm, with an approximate diameter of 75 mm and weight of 1,200 kg.
Treatment: Heat and smoked from holmoak
Validity: 120 days
Suggestions: To be eaten raw sliced very thin as an aperitif, or with a good regional bread.