Lean pork (shoulder and leg), belly pork, bacon fat, natural gut casing, salt and black pepper.
All the meat is finely minced at a very cold temperature (0-2ºC) and then mixed with the belly pork and the bacon fat. The mixture is seasoned with salt and pepper until a homogeneous paste is formed. Next, it is cold stuffed into natural gut casings and kept in a cold-storage room. The finished product is kept under these conditions until it is shipped.
Preserve by refrigeration or at +3º C.