Lean pork (shoulder and leg), belly pork, bacon fat, natural gut casing, red sweet pepper, red pepper, paprika, black pepper and garlic.
All the ingredients are finely minced, spices are added and they are all mixed until a homogenous paste is formed. After letting the meat rest for 24 hours in a cold storage room, it is stuffed into natural gut casings and it is cured for a minimum of 15 days under controlled conditions of temperature and humidity. Peppers and garlic provide its distinctive colour and taste.
Product preserved by desiccation. Keep in cool place.