Lean pork (shoulder and leg), 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 bacon fat. The mixture is seasoned with salt and pepper until a homogeneous paste is formed. Next, it is stuffed into flat shaped casings and boiled for 60 minutes at a temperature of 85ºC until a smooth taste and a very flavourful texture are obtained. Once cooked, it is placed in trays, when cooled down it is kept in the refrigerator until it is shipped.
Preserve by refrigeration or at +4º C.