Cut of meat: pork, rind and pork fat.
Processing: a sausage product, prepared with pork only, minced, ground, seasoned according to tradition and stuffed into a rind cut into a triangle.
Weight: 0.8 kg variable
Organoleptic properties: when cut, the slice is pinkish-red in colour, compact and with a uniform grain.
Eating suggestions: remove from the protective bag and immerse in cold water. Bring to the boil over low heat, piercing it with a fork. Leave it there and continue cooking for at least 3 hours. Once removed from the cooking water, slice and serve hot with traditional side dishes.